Clafoutis can be made with all kinds of fruit, from apples and pears in the fall to raspberries, plums, peaches, and strawberries in the summer. But I think cherry clafoutis is my very favorite version.
The traditional French version of this recipe has you leave the pits in the cherries, but it’s not very elegant to eat that way, so I always remove them first!
- Easy to make: The batter is whisked together in a single bowl, then poured into ramekins.
- Light and fruity: This isn’t an overly rich or decadent dessert, making it perfect for summer when you’re craving something lighter.
- Great for entertaining: Individual ramekins are a much easier way to serve clafoutis for a party!
