Clafoutis can be made with all kinds of fruits, from apples and pears in the fall to raspberries, plums, peaches and strawberries in the summer. But I think cherry clafoutis is my favorite version.
The traditional French version of this recipe calls for leaving the pits in the cherries, but it’s not very elegant to eat them that way, so I always remove the pits first!
- Easy to make: Mix the batter in a bowl and then pour into the ramekins.
- Light and fruity scent: It’s not an overly rich or decadent dessert, so it’s perfect for when you’re craving something lighter in the summer.
- Perfect for entertainment: Individual ramekins are a much easier way to serve clafoutis for a party!
