Cherry Clafoutis & Vanilla Crème Fraiche

Serves 6-8


  • 2 lbs of fresh cherries, pitted or 2 10 oz bags of frozen cherries
  • 1 1/2 cups of heavy cream
  • 2 Tbsp of unsalted butter, plus more for greasing
  • 3 extra large eggs
  • 1/4 cup of granulated sugar, plus 2 tablespoons
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of all-purpose flour sifted
  • 7.5 ounces of crème fraiche
  • 1 large vanilla bean
  • 1 1/2 Tbsp of powdered sugar, plus more for dusting


  1. Dry (or thaw) cherries.
  2. In a small pot, heat the cream and butter together hot but not boiling. Remove from heat.
  3. Split the vanilla bean length-wise and scrape the inside of half with the back edge of a knife to extract.
  4. In a medium bowl, whisk the eggs and vanilla extract together and add the sifted flour, salt and sugar.
  5. Pour the cream/butter mixture into the bowl while whisking until smooth. The batter will be thin. Allow to rest at room temperature for 30 minutes.
  6. Preheat the oven at 375°.
  7. Rub the inside of a large shallow baking dish or large cast-iron skillet with butter and sprinkle the two tablespoons of sugar over the butter.
  8. Add the cherries to the buttered dish and pour the batter over just covering the cherries.
  9. Bake for 20-25 minutes until fluffy and golden brown around the edges. The middle should be firm when you shake the pan.
  10. Mix the crème fraiche with the vanilla extract from the other half of the vanilla bean and add the 1 1/2 tablespoons of powdered sugar. Mix then cool.
  11. The clafoutis will deflate when you take it out of the oven.
  12. Serve warm or at room temperature. Sift powdered sugar over the clafoutis and serve with a dollop of crème fraiche.


French Press