Cherry Clafoutis


1 tbsp Melted Butter
1 1/2 cups cherries, pitted
4 eggs
1/3 cup honey
1 tbsp sugar
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup flour or gluten free flour
powdered sugar for dusting


Preheat oven to 350F.
Butter an 8-inch round pie tin and sprinkle with 1 tablespoon of the sugar. Place pitted cherries in pie tin.

In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Carefully pour over the cherries. Bake for 30-40 minutes until golden brown and custard is just set – a toothpick or knife should emerge relatively clean. Be careful not to overcook you want the custard to be “custardy”!

Dust with powdered sugar and serve at room temperature.

About the Author

Meaghan Sims