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Serve cherry clafoutis plain, or with a light dusting of powdered sugar or a touch of cream—and a little bowl for the disposal of the cherry pits, if you’re opting for the traditional route. Photo by Audrey Le Goff
For the French, no summer is complete without cherry clafoutis.
This classic baked dessert suspends fresh cherries, sweet or sour, in a rich, flan-like custard, for a treat as simple to create as it is delicious. It’s an ideal way to use up an abundance of cherries, and makes a fabulous ending to any summer meal, served warm or cold.
Audrey Le Goff is a French food writer, photographer, and creator of the food blog PardonYourFrench.com, where she shares recipes and stories from her beloved home country, France. She is the author of the cookbook “Rustic French Cooking Made Easy” (2019). Follow her on Instagram @pardonyourfrench.
