Rustic Ricotta Cherry Breakfast Clafoutis

Why You’ll Love This Recipe

• Lightly sweet, custardy, and packed with juicy cherries for a cozy yet not-too-heavy breakfast.
• Rustic and forgiving: no fancy techniques, just simple whisking and baking in one pan.
• Make-ahead friendly: great warm from the oven, but also lovely at room temperature.
• Versatile base: swap in other fruit, adjust sweetness, or dress it up with toppings for brunch.

Grocery List

• Produce: Sweet cherries (fresh or frozen), 1 lemon (optional)
• Dairy: Whole-milk ricotta, whole milk, unsalted butter, eggs, optional Greek yogurt or extra ricotta for serving
• Pantry: All-purpose flour, granulated sugar, powdered sugar, fine sea salt, vanilla extract, almond extract (optional), sliced almonds (optional)

Full Ingredients

For the Ricotta–Cherry Clafoutis

• Butter for the dish, plus:
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar, for dusting the dish
• 2 cups (about 300 g) pitted sweet cherries, fresh or frozen
  • If using frozen cherries, do not thaw fully; just blot excess ice crystals.
• 3 large eggs, at room temperature
• 1/3 cup (65 g) granulated sugar
• 3/4 cup (90 g) all-purpose flour, spooned and leveled
• 1/4 teaspoon fine sea salt
• 1 cup (240 ml) whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but lovely with cherries)
• 3/4 cup (180 g) whole-milk ricotta
  • If very wet, drain in a fine-mesh sieve for 10–15 minutes.
• Finely grated zest of 1/2 lemon (optional, for brightness)

For Serving (Optional but Recommended)

• Powdered sugar, for dusting
• Extra ricotta or plain Greek yogurt, for dolloping
• 2–3 tablespoons sliced almonds, lightly toasted
• Additional fresh cherries, halved and pitted

Step-by-Step Instructions

Step 1: Prepare your pan and heat the oven

Preheat your oven to 350°F (175°C) with a rack in the center. Generously butter a 9-inch (23 cm) pie dish, a 9-inch shallow gratin dish, or a similar 1 1/2-quart (about 1.5 L) baking dish. Make sure to coat the bottom and all the way up the sides; this helps the custard puff and prevents sticking.

Sprinkle 1 tablespoon granulated sugar evenly over the buttered dish, tapping and tilting so the sugar coats the bottom and some of the sides. This creates a delicate, caramelized layer and adds a lovely rustic crust.

Step 2: Prep the cherries

If using fresh cherries, rinse, dry, and pit them. Halve any very large cherries so the fruit is fairly even in size. If using frozen pitted cherries, measure out 2 cups, spread them on a plate or paper towel just long enough to brush off any ice crystals, and pat them dry gently. They should still be quite cold and mostly firm, not fully thawed.

Scatter the cherries in a single, fairly even layer over the bottom of the prepared baking dish. A bit of overlap is fine; you just want cherries in every bite.

Step 3: Whisk the custard base

In a medium mixing bowl, whisk together the 3 large eggs and 1/3 cup (65 g) granulated sugar until the mixture is slightly thickened and a bit frothy, about 30–45 seconds by hand. You are not trying to whip a lot of air in, just to dissolve the sugar and break up the eggs thoroughly.

Sprinkle in the 3/4 cup (90 g) all-purpose flour and 1/4 teaspoon fine sea salt. Whisk until the batter is mostly smooth and no dry flour remains; a few small lumps are fine and will disappear later.

Gradually whisk in the 1 cup (240 ml) whole milk, a little at a time, to avoid splashing and to keep the batter smooth. Stir in the 1 teaspoon vanilla extract, the 1/2 teaspoon almond extract (if using), and the lemon zest. The mixture should be thin and pourable, like a loose pancake batter.

Step 4: Incorporate the ricotta and butter

In a small bowl, whisk the 3/4 cup (180 g) ricotta until creamy and smooth. This quick step helps prevent little clumps of ricotta in the finished clafoutis and gives you a more evenly custardy texture.

Whisk the smooth ricotta into the custard base until fully combined. Finally, whisk in the 2 tablespoons melted, slightly cooled butter. The batter will still be fairly thin but will look silky and homogenous.

If you see any stubborn lumps, you can pass the batter through a fine-mesh sieve back into the bowl, pressing gently with a spatula. This is not essential, but it makes an extra-smooth custard.

Step 5: Assemble and bake the clafoutis

Give the cherry-filled dish a quick check to make sure the cherries are evenly distributed. Slowly pour the batter over the cherries, starting in the center and spiraling outward. Pouring gently helps keep the cherries from all floating to one side.

Tap the dish lightly on the counter once or twice to release any large air bubbles. Transfer the dish to the oven and bake for 30–35 minutes, or until the clafoutis is puffed around the edges, lightly golden on top, and just set in the center. A knife inserted about 2 inches (5 cm) from the edge should come out mostly clean; the very center may still have a slight wobble but should not be liquid.

Step 6: Cool briefly, garnish, and serve

Remove the clafoutis from the oven and place it on a wire rack. It will be quite puffed and then begin to deflate as it cools; this is completely normal and part of its rustic charm.

Let it cool for 10–15 minutes before serving. Dust the top generously with powdered sugar. If you like, add small spoonfuls of extra ricotta or Greek yogurt on top, sprinkle with toasted sliced almonds, and scatter a few fresh cherry halves for color.

Serve warm or at room temperature, scooped directly from the dish. It is wonderful on its own or with a side of strong coffee or tea.

Pro Tips

• Bring ingredients to room temperature: Room-temperature eggs and milk help the custard set more evenly and avoid a rubbery texture.
• Do not overbake: Pull the clafoutis as soon as the edges are golden and the center is just barely set. Overbaking will make it firm instead of custardy.
• Control cherry moisture: For frozen cherries, blot away excess ice and surface moisture so the custard does not become watery.
• Smooth ricotta matters: Quickly whisking or even pressing ricotta through a sieve gives you a velvety, bakery-style texture instead of curds.
• Use the right pan size: A 9-inch (23 cm) dish gives the ideal thickness; a very large dish makes it too thin and easy to overbake.

Variations

• Berry medley clafoutis: Swap half the cherries for raspberries or blueberries. Keep the total fruit at about 2 cups and use the same batter.
• Almond crunched topping: Sprinkle 3–4 tablespoons sliced almonds and 1 tablespoon sugar over the batter before baking for a lightly crunchy, nutty top.
• Lemon–honey twist: Replace 2 tablespoons of the granulated sugar with honey, increase the lemon zest to 1 full lemon, and serve with extra honey drizzled on top.

Storage & Make-Ahead

This clafoutis is best within a few hours of baking, but it keeps well:

Cool leftovers completely, cover the dish tightly (or transfer slices to an airtight container), and refrigerate for up to 3 days. To reheat, warm individual portions in a 300°F (150°C) oven for 10–12 minutes or in the microwave on low power until just heated through. The texture will be a bit firmer after chilling but still delicious.

For a make-ahead head start, you can whisk the batter (without the melted butter) the night before, keep it covered in the refrigerator, and store the cherries separately. The next morning, whisk in the melted butter, pour over the cherries, and bake. Add 3–5 minutes to the baking time if your batter is very cold.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without extra toppings): about 260 calories, 11 g fat, 12 g protein, 30 g carbohydrates, 1 g fiber, 18 g sugars, and 200 mg sodium. Values will vary based on specific ingredients and toppings used.