Cherry Clafoutis with Cobanero Chili
Cherry Clafoutis with Cobanero Chili
Servings
Serves about 8
Prep Time
10-15 minutes
Cook Time
35-60 minutes
"I adore clafoutis (pronounced klah-foo-TEE) because it’s like a pancake without the fuss. Perfect for either dessert or a breakfast dish, it is more of a technique than an actual recipe because it can be applied to so many different fruits, such as peaches, plums, apricots, berries, and thinly sliced apples and pears. Here, I’ve taken one of the most popular versions, with cherries, but added a spicy element to change things up a bit. Cobanero chile flakes are perfect because their heat contains a pronounced fruity note."
Excerpted from Mostly French: Recipes from a Kitchen in Provence. Copyright © 2025 Makenna Held. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Author:Makenna Held
Ingredients
Softened butter, for the baking dish
1 pound cherries, pitted (2 ½ to 3 cups)
4 large eggs, at room temperature
½ cup granulated sugar
1 ¾ cups whole milk
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2 teaspoons vanilla extract, or 1 teaspoon vanilla extract and 1 teaspoon orange liqueur, such as Cointreau
½ teaspoon freshly grated orange zest
¾ cup all-purpose flour
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½ teaspoon smoked chile flakes, such as Cobanero or chipotle, or Urfa biber, finely ground in a spice grinder, plus extra unground flakes for sprinkling (optional)
¾ teaspoon kosher salt
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¼ teaspoon ground cinnamon
2 tablespoons confectioners’ sugar for garnish
Not-Too-Sweet Whipped Cream (page 59), for serving (optional)
Directions
Preheat the oven to 400°F. Butter a 10-inch pie dish or 9-inch square baking dish. Scatter the cherries in the bottom of the dish.
Whisk together the eggs and sugar well in a medium bowl. Whisk in the milk, vanilla, and orange zest. Sift in the flour, chile flakes, salt, and cinnamon and whisk until smooth. (Add any chile flakes left in the sifter.) Pour the batter evenly over the cherries.
Bake until the clafoutis is golden brown and puffed along the edges. This can take anywhere from 35 to 60 minutes, so check it after 35 minutes and then again in five minute intervals. Let cool slightly on a wire rack until warm.
Sift confectioners’ sugar over the top, sprinkle with additional chile flakes, if using, and serve with the whipped cream, if using.
Recipe Note
MISE EN PLACE
• 10-inch pie dish or 9-inch square baking pan
• Medium bowl
• Flour sifter or wire mesh sieve
• Wire cooling rack
Mostly French: Recipes from a Kitchen in Provence by Makenna Held is available for purchase here:
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