Cherry Clafoutis Recipe with Brown Butter
Juicy cherries bake into a lightly sweet, tender custard flavored with nutty brown butter, maple syrup, and vanilla. Roasted hazelnuts add an optional layer of crunch to this easy French cherry clafoutis.
Servings 8 servings
Ingredients
- ¼ cup unsalted butter, plus more for the baking dish
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp kosher salt or fine sea salt
- ¾ cup milk
- 3 large eggs
- ¼ cup pure maple syrup or ¼ cup (50 g) granulated sugar
- 1 tsp pure vanilla extract
- 10 ½ oz pitted cherries
- ¼ cup coarsely chopped, roasted hazelnuts (optional)
For serving (optional)
- Powdered sugar
- Full-fat vanilla Greek yogurt
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, the milk solids at the bottom turn deep golden brown, and the butter smells distinctly nutty. Watch it carefully toward the end, as brown butter can go from golden to burned quickly. Immediately pour the brown butter into a heatproof bowl or measuring cup, scraping in all the toasted milk solids. Let cool for a few minutes.
- Generously butter a 10-inch (25 cm) fluted pie plate. You can also use a 10-inch round baking dish, a shallow 10-inch ovenproof skillet, or another shallow baking dish of similar capacity.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the milk, eggs, maple syrup, and vanilla. Slowly whisk in the brown butter. Add the flour mixture and whisk until the batter is smooth.
- Arrange the cherries in a single layer over the bottom of the prepared baking dish. Pour the batter over the cherries, then sprinkle with the hazelnuts, if using.
- Bake for 40 to 45 minutes, or until the clafoutis is well puffed and golden around the edges and the center is set but still tender. Transfer to a wire rack and let cool for about 10 minutes before serving.
- VARIATIONS: Cherries are the classic choice, but you can use other summer fruit in their place. Peaches and apricots are especially delicious, or try combinations such as cherries and blackberries or apricots and blueberries.You can also replace the hazelnuts with toasted almonds or pecans, or omit the nuts altogether for a simpler, more traditional finish.
- SERVING: Serve the cherry clafoutis warm or at room temperature. Dust it lightly with powdered sugar just before serving; if you add the sugar too far in advance, it will gradually melt into the moist surface of the clafoutis.I especially like serving it with a spoonful of full-fat vanilla Greek yogurt.Because the batter is only lightly sweetened, cherry clafoutis also works beautifully for breakfast or brunch, much like crêpes or a Dutch baby.
- STORAGE: Let leftover clafoutis cool completely, then cover and refrigerate for up to 3 days. Enjoy it chilled, bring it back to room temperature before serving, or warm individual portions gently. Avoid overheating the clafoutis, which can make the custard firmer.
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