Think of this dish as the most perfect brunch showstopper. Traditionally it is made with black cherries with their pits. Like meat cooked bone-in, it's said that the pits impart flavor when baked. I say forget the pits - it's an accident waiting to happen. Clafoutis is best served hot right out of the oven, when it's golden brown and puffy. I have been known to sneak the leftovers and snack on them later in the day. It can be baked in a 9-inch cast-iron pan or 2-quart baking dish. Either one works well. Prior to baking, butter the pan and dust with granulated sugar.
Recipe courtesy of Hedy Goldsmith
Cherry Lemon Basil Clafoutis
1 hr 20 min
15 min
Serves 8 to 10
1 hr 20 min
15 min
Serves 8 to 10


  • Butter, for greasing pan
  • 1/2 cup granulated sugar, plus more for pan
  • 6 large eggs, room temperature
  • Zest of 1 lemon
  • 1/4 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1/2 vanilla bean, seeds scraped, bean discarded
  • 2 tablespoons maraschino liqueur, such as Luxardo, or cherry brandy
  • 8 large fresh basil leaves
  • 3/4 cup unbleached all-purpose flour
  • 3 cups ripe dark cherries, halved and pits removed
  • Powdered sugar, for dusting


Preheat oven to 375 degrees F. Butter a 9-inch cast-iron pan or 2-quart baking dish and dust with granulated sugar.

Place the eggs, granulated sugar, zest, milk, salt, vanilla seeds, liqueur and basil in a blender. Blend at high speed until the ingredients are combined, about 1 minute. Add the flour and blend at high speed for 1 to 2 minutes. Allow the mixture to rest for 30 minutes at room temperature.

Place the cherries into the buttered pan. Pour the egg mixture over the fruit. Immediately place the pan in the oven. Bake for 30 to 35 minutes or until golden brown and puffy. Insert a toothpick in the center, to test for doneness; it's ready when it comes out clean.

Dust with powdered sugar, cut into wedges and serve.

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