Cherry clafoutis, made famous by Julia Child, is a simple French custard dish, that's easier to make than pancakes! A fuss-free versatile recipe, you can make this year round with frozen or fresh cherries.
Preheat the oven to 350ºF (180ºC). Use your hands to grease a 9-inch (23-cm) round or square baking dish with the butter.
In a large bowl, whisk together the flour, sugar, and salt. Add the milk to the flour and whisk well to combine.
Add the eggs, vanilla, and almond extract. Whisk everything together until a smooth batter forms.
Pour ¾ cup (190ml) of the batter into the bottom of the buttered dish. Place the dish in the oven and bake it for 8 to 10 minutes or until set.
Remove the dish from the oven and carefully pour in the remaining batter. Scatter the cherries evenly around the dish. Return the dish to the oven and bake for 50 to 55 minutes (frozen cherries) or 45 to 50 minutes (fresh cherries). The clafoutis is done when the edges are puffy and golden and the middle is wobbly but not wet.
Remove the clafoutis from the oven and transfer to a wire rack to cool for 15 to 20 minutes. Spoon or slice, and serve warm.
Notes
It's common to add a dusting of powdered sugar to clafoutis for garnish. This is totally optional.
Clafoutis is best eaten warm after baking, but can be served hot or cold.
Once cool, wrap the baking dish tightly with plastic wrap, and store the cherry clafoutis in the fridge for up to two days.
To re-heat, microwave on half power for 20 to 30 seconds.