Mmm, imagine the buttery aroma of a perfect croissant or the rich, slow-simmered depth of a classic boeuf bourguignon. French cuisine isn’t just for fancy restaurants—it’s a world of comforting, soul-satisfying masterpieces you can create at home. We’ve gathered 19 exquisite traditional dishes that will transport your kitchen to the heart of France. Ready to bring a touch of Parisian magic to your table? Let’s dive in.
Coq au Vin
This classic French chicken stew transforms simple ingredients into a rich, comforting meal. Traditionally made with rooster, modern versions use chicken thighs for tender results. Browning the chicken first builds deep flavor in the sauce.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– Chicken thighs – 4
– Bacon – 4 slices
– Pearl onions – 1 cup
– Carrots – 2, sliced
– Garlic – 3 cloves, minced
– Red wine – 2 cups
– Chicken broth – 1 cup
– Tomato paste – 2 tbsp
– Flour – 2 tbsp
– Butter – 2 tbsp
– Thyme – 2 sprigs
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat chicken thighs dry with paper towels and season with salt and pepper.
2. Cook bacon in a Dutch oven over medium heat for 5 minutes until crisp, then remove and set aside.
3. Add chicken to the bacon fat and brown for 4 minutes per side until golden, then remove.
4. Sauté pearl onions and carrots in the same pot for 5 minutes until softened.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over vegetables and cook for 2 minutes to form a roux.
7. Whisk in red wine, scraping up browned bits from the bottom of the pot.
8. Add chicken broth, tomato paste, thyme, and bay leaf, then bring to a simmer.
9. Return chicken and bacon to the pot, cover, and simmer on low heat for 1 hour.
10. Remove chicken and vegetables with a slotted spoon and set aside.
11. Increase heat to medium and simmer sauce for 10 minutes until reduced by half.
12. Whisk in butter until melted and sauce is glossy.
13. Return chicken and vegetables to the pot and heat through for 2 minutes.
14. Discard thyme sprigs and bay leaf before serving.
What emerges is a velvety sauce with tender chicken that falls off the bone. The wine reduction creates a complex, slightly tangy base balanced by sweet carrots and onions. Serve over mashed potatoes or crusty bread to soak up every drop.
Bouillabaisse
Let’s tackle bouillabaisse, the classic Provençal fish stew that’s simpler than you think. This version delivers big flavor with minimal fuss, perfect for a weeknight dinner that feels special. You’ll need a large pot and about 45 minutes from start to finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Fennel bulb – 1, chopped
– Garlic – 3 cloves, minced
– Tomato paste – 2 tbsp
– White wine – ½ cup
– Fish stock – 4 cups
– Saffron threads – ¼ tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cod fillets – 1 lb, cut into chunks
– Shrimp – ½ lb, peeled and deveined
– Mussels – ½ lb, scrubbed
– Crusty bread – 4 slices
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and fennel; cook until softened, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add tomato paste and cook for 2 minutes to deepen its flavor, stirring constantly.
5. Pour in white wine and scrape up any browned bits from the bottom of the pot.
6. Add fish stock, saffron threads, bay leaf, salt, and black pepper; bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes to develop the broth.
8. Add cod chunks and cook for 3 minutes until they begin to turn opaque.
9. Add shrimp and mussels; cover and cook for 5 minutes until shrimp are pink and mussels open.
10. Discard any unopened mussels and the bay leaf.
11. Toast crusty bread slices until golden brown, about 3 minutes per side.
12. Ladle stew into bowls and serve immediately with toasted bread on the side.
Silky broth coats each bite of tender fish, with saffron’s earthy notes balancing the briny seafood. Serve it with extra bread for dipping, or add a dollop of rouille for a spicy kick—it transforms leftovers into a next-day lunch that’s even better.
Ratatouille
Every home cook needs a reliable vegetable stew in their repertoire. Ratatouille delivers vibrant flavors with minimal effort. This Provençal classic transforms humble produce into a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Eggplant – 1 medium
– Zucchini – 1 medium
– Yellow bell pepper – 1
– Onion – 1 medium
– Garlic – 3 cloves
– Canned diced tomatoes – 1 (14.5 oz) can
– Olive oil – 3 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 4 sprigs
Instructions
1. Preheat your oven to 375°F.
2. Dice the eggplant, zucchini, bell pepper, and onion into 1-inch pieces.
3. Mince the garlic cloves.
4. Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the diced eggplant, zucchini, and bell pepper to the pot.
8. Pour in the canned diced tomatoes with their juices.
9. Add the salt, black pepper, and fresh thyme sprigs.
10. Stir all ingredients until well combined.
11. Drizzle the remaining 1 tablespoon of olive oil over the top.
12. Cover the pot with a lid and transfer it to the preheated oven.
13. Bake for 30 minutes.
14. Remove the lid and bake for an additional 15 minutes to allow the liquid to reduce slightly.
15. Carefully remove the pot from the oven and discard the thyme sprigs.
16. Let the ratatouille rest for 5 minutes before serving.
Vibrant and tender, the vegetables meld into a rich, savory stew. The texture is soft but not mushy, with each component retaining its character. Serve it over creamy polenta, with crusty bread for dipping, or as a hearty side to grilled chicken.
Cassoulet
Originally from France, cassoulet is a hearty bean and meat stew perfect for cold nights. Our simplified version delivers deep flavor with minimal fuss. You’ll need a large Dutch oven or heavy pot.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 4 cloves, minced
– Chicken thighs – 4, bone-in, skin-on
– Pork sausage – 1 lb, sliced
– Cannellini beans – 2 (15-oz) cans, drained and rinsed
– Chicken broth – 4 cups
– Tomato paste – 2 tbsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Breadcrumbs – ½ cup
Instructions
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season chicken thighs with ½ tsp salt and ¼ tsp black pepper.
4. Sear chicken skin-side down for 5–7 minutes until golden brown. Tip: Don’t overcrowd the pot; work in batches if needed.
5. Remove chicken and set aside.
6. Add sausage slices to the pot and cook for 5 minutes until browned.
7. Remove sausage and set aside.
8. Add diced onion to the pot and cook for 5 minutes until softened.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in tomato paste and cook for 2 minutes to deepen flavor.
11. Add drained cannellini beans, chicken broth, bay leaves, remaining ½ tsp salt, and ¼ tsp black pepper.
12. Return chicken and sausage to the pot, submerging them in the liquid.
13. Bring to a simmer, then cover and transfer to the preheated oven.
14. Bake for 1 hour 30 minutes. Tip: Check halfway through; if too dry, add ½ cup broth.
15. Remove from oven and discard bay leaves.
16. Skim excess fat from the surface with a spoon.
17. Sprinkle breadcrumbs evenly over the top.
18. Return to oven uncovered and bake for 30 minutes until breadcrumbs are golden and crispy. Tip: For extra crunch, broil for the last 2–3 minutes, watching closely.
19. Let rest for 10 minutes before serving.
Expect a rich, savory stew with tender beans and fall-off-the-bone chicken. The crispy breadcrumb topping adds delightful texture contrast. Enjoy it with crusty bread to soak up every bit of the flavorful broth.
Quiche Lorraine
Versatile and timeless, Quiche Lorraine is a savory French tart that’s perfect for brunch or a light dinner. This classic version features a flaky crust filled with a rich custard, smoky bacon, and nutty Gruyère cheese. It’s simple to make yet always impressive.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Pie crust – 1 (9-inch), store-bought or homemade
– Bacon – 6 slices
– Eggs – 4 large
– Heavy cream – 1 cup
– Gruyère cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges; chill it in the refrigerator while you prepare the filling.
3. Cook the bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate to drain.
4. Crumble the cooled bacon into small pieces.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
6. Sprinkle the shredded Gruyère cheese evenly over the bottom of the chilled pie crust.
7. Scatter the crumbled bacon over the cheese layer.
8. Pour the egg mixture slowly over the bacon and cheese, filling the crust to just below the rim.
9. Bake the quiche on the middle oven rack for 40–45 minutes, until the center is set and the top is golden brown; a toothpick inserted should come out clean.
10. Let the quiche cool on a wire rack for at least 15 minutes before slicing.
Warm and comforting, this quiche has a creamy, custardy interior with a crisp, buttery crust. Serve it with a simple green salad for a balanced meal, or enjoy leftovers chilled—the flavors deepen overnight.
Tarte Tatin
Nailing a classic French dessert doesn’t require a pastry degree. This upside-down caramelized apple tart, Tarte Tatin, delivers impressive flavor with surprisingly simple steps. Its magic lies in the deep, buttery caramel and tender fruit.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– Unsalted butter – ½ cup
– Granulated sugar – 1 cup
– Granny Smith apples – 6 large
– Puff pastry – 1 sheet (thawed)
Instructions
1. Preheat your oven to 400°F.
2. Peel, core, and quarter all 6 Granny Smith apples.
3. Melt ½ cup unsalted butter in a 10-inch ovenproof skillet over medium heat.
4. Sprinkle 1 cup granulated sugar evenly over the melted butter. Tip: Do not stir at this stage to allow the sugar to melt properly.
5. Cook the butter-sugar mixture for 5-7 minutes until it turns a deep amber color.
6. Remove the skillet from the heat immediately.
7. Arrange the apple quarters tightly in a concentric circle over the caramel, standing them on their edges.
8. Return the skillet to medium-low heat and cook for 25 minutes. Tip: The apples will release juice; this is normal and helps create the sauce.
9. Roll the thawed puff pastry sheet to an 11-inch circle.
10. Drape the pastry over the apples, tucking the edges down inside the skillet.
11. Pierce the pastry all over with a fork to allow steam to escape.
12. Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and puffed.
13. Let the tart cool in the skillet for exactly 10 minutes. Tip: This brief cooling period helps the caramel set slightly for a cleaner flip.
14. Place a large serving plate over the skillet.
15. Using oven mitts, carefully but confidently flip the skillet and plate over to invert the tart.
16. Gently lift the skillet away.
What emerges is a stunning tart with a glossy, deep caramel coating. The apples become meltingly tender, contrasting with the crisp, buttery pastry. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream to cut the richness.
Beef Bourguignon
A classic French stew that transforms tough beef into tender perfection with red wine and aromatics. This one-pot wonder delivers deep, savory flavors after hours of slow simmering. It’s the ultimate comfort food for chilly evenings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef chuck – 3 lbs
– Bacon – 6 oz
– Carrots – 3
– Yellow onion – 1
– Garlic – 4 cloves
– Red wine – 2 cups
– Beef broth – 2 cups
– Tomato paste – 2 tbsp
– Flour – ¼ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 2 sprigs
– Bay leaf – 1
Instructions
1. Cut beef chuck into 2-inch cubes. Pat dry with paper towels.
2. Season beef cubes evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef cubes in batches for 3 minutes per side until deeply browned. Remove and set aside.
5. Dice bacon into ½-inch pieces. Add to the pot and cook for 5 minutes until crispy.
6. Chop carrots and onion into 1-inch pieces. Mince garlic.
7. Add carrots, onion, and garlic to the pot. Cook for 7 minutes until softened.
8. Stir in tomato paste and cook for 1 minute until darkened.
9. Sprinkle flour over vegetables and cook for 2 minutes while stirring.
10. Pour in red wine, scraping the bottom to release browned bits.
11. Add beef broth, thyme sprigs, and bay leaf. Bring to a simmer.
12. Return seared beef and any juices to the pot. Cover and reduce heat to low.
13. Simmer gently for 2.5 hours, stirring occasionally, until beef is fork-tender.
14. Remove thyme sprigs and bay leaf. Skim excess fat from the surface.
15. Simmer uncovered for 15 minutes to thicken the sauce to a gravy consistency.
Zesty red wine melds with rich beef and smoky bacon in every bite. The meat becomes incredibly tender, falling apart at the touch of a fork. Serve over mashed potatoes or crusty bread to soak up the luxurious sauce, or garnish with fresh parsley for a bright finish.
Croque Monsieur
Zesty yet comforting, the Croque Monsieur is a French bistro classic that’s surprisingly simple to make at home. This grilled ham and cheese sandwich gets elevated with a creamy béchamel sauce and a golden, bubbly finish. It’s the ultimate indulgent lunch or quick dinner fix.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– White bread – 4 slices
– Unsalted butter – 3 tbsp
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Gruyère cheese – 1 cup, shredded
– Dijon mustard – 1 tbsp
– Black Forest ham – 4 slices
– Nutmeg – ¼ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Melt 2 tbsp butter in a saucepan over medium heat.
3. Whisk in 2 tbsp flour and cook for 1 minute until golden.
4. Gradually whisk in 1 cup milk until smooth.
5. Bring the sauce to a simmer, stirring constantly for 3–5 minutes until thickened.
6. Remove from heat and stir in ½ cup Gruyère, ¼ tsp nutmeg, ½ tsp salt, and ¼ tsp pepper.
7. Spread Dijon mustard on 2 bread slices.
8. Layer 2 ham slices on each mustard-coated slice.
9. Top with the remaining bread to form 2 sandwiches.
10. Melt 1 tbsp butter in an oven-safe skillet over medium heat.
11. Place sandwiches in the skillet and cook for 2–3 minutes per side until golden brown.
12. Spoon the béchamel sauce evenly over the tops of the sandwiches.
13. Sprinkle the remaining ½ cup Gruyère over the sauce.
14. Transfer the skillet to the oven and bake for 5–7 minutes until the cheese is melted and bubbly.
15. Let the sandwiches rest for 2 minutes before serving.
Notably rich and satisfying, this Croque Monsieur boasts a crisp exterior that gives way to a gooey, savory interior. The béchamel adds a luxurious creaminess that perfectly balances the salty ham and sharp Gruyère. For a twist, try adding a fried egg on top to make it a Croque Madame, or serve it with a simple green salad for a complete meal.
Niçoise Salad
Hailing from the French Riviera, Niçoise salad is a vibrant, no-cook meal that’s perfect for busy days. It layers crisp vegetables, briny olives, and protein-packed tuna for a satisfying lunch or light dinner. Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Romaine lettuce – 4 cups, chopped
– Cherry tomatoes – 1 cup, halved
– Green beans – 1 cup, trimmed
– Red onion – ¼ cup, thinly sliced
– Kalamata olives – ½ cup, pitted
– Canned tuna – 5 oz, drained
– Hard-boiled eggs – 2, quartered
– Olive oil – 3 tbsp
– Red wine vinegar – 1 tbsp
– Dijon mustard – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash and chop the romaine lettuce into bite-sized pieces.
2. Trim the green beans and cut them into 2-inch lengths.
3. Halve the cherry tomatoes with a sharp knife.
4. Thinly slice the red onion into half-moons.
5. Pit the Kalamata olives if they are not already pitted.
6. Drain the canned tuna thoroughly in a colander.
7. Hard-boil the eggs by placing them in a pot, covering with water, bringing to a boil, then simmering for 10 minutes; immediately transfer to ice water for 5 minutes before peeling and quartering.
8. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
9. Arrange the chopped romaine lettuce on a large platter as the base layer.
10. Scatter the halved cherry tomatoes, trimmed green beans, sliced red onion, and pitted Kalamata olives evenly over the lettuce.
11. Flake the drained tuna with a fork and distribute it across the salad.
12. Place the quartered hard-boiled eggs on top of the salad.
13. Drizzle the whisked dressing evenly over the entire salad just before serving. With its crisp textures and briny, savory flavors, this salad offers a refreshing contrast. For a creative twist, serve it in individual mason jars for a portable picnic or layer the ingredients in a bowl to let the dressing meld flavors overnight.
Sole Meunière
Buttery, delicate sole fillets pan-fried to golden perfection make this classic French dish surprisingly simple. Sole Meunière requires minimal ingredients but delivers maximum flavor in under 30 minutes. The key is working quickly with high heat for a crisp exterior and tender interior.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– Sole fillets – 4 (about 6 oz each)
– All-purpose flour – ½ cup
– Unsalted butter – 6 tbsp
– Lemon – 1
– Salt – 1 tsp
– Fresh parsley – 2 tbsp
Instructions
1. Pat sole fillets completely dry with paper towels to ensure even browning.
2. Season both sides of each fillet evenly with 1 tsp salt.
3. Place ½ cup flour in a shallow dish and dredge each fillet lightly, shaking off excess flour.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
5. Add 3 tbsp butter to the skillet and swirl until melted and foamy.
6. Place fillets in the skillet without crowding, cooking in batches if necessary.
7. Cook fillets for 2 minutes without moving until edges turn golden brown.
8. Flip fillets carefully with a thin spatula and cook for 1½ minutes more.
9. Transfer cooked fillets to a warm plate and tent loosely with foil.
10. Wipe skillet clean with a paper towel and return to medium heat.
11. Add remaining 3 tbsp butter and cook until butter turns nutty brown, about 1 minute.
12. Squeeze juice from 1 lemon directly into the browned butter.
13. Stir in 2 tbsp chopped fresh parsley and immediately remove from heat.
14. Spoon lemon-butter sauce generously over the plated sole fillets.
Rich, nutty browned butter and bright lemon create a luxurious sauce that clings to the delicate fish. The fillets should have a crisp, golden crust giving way to moist, flaky flesh. Serve immediately with steamed asparagus or roasted potatoes to soak up every drop of sauce.
Pot-au-Feu
A classic French comfort dish, pot-au-feu is a rustic one-pot meal of tender beef and vegetables simmered in a rich broth. It’s perfect for chilly evenings and requires minimal hands-on work. This simplified version delivers authentic flavor with straightforward preparation.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef chuck roast – 3 lbs
– Carrots – 4, peeled and cut into 2-inch pieces
– Leeks – 2, white and light green parts only, halved lengthwise
– Onion – 1, peeled and halved
– Garlic – 4 cloves, smashed
– Bay leaves – 2
– Black peppercorns – 1 tbsp
– Salt – 2 tsp
– Water – 12 cups
Instructions
1. Place the beef chuck roast in a large Dutch oven or heavy pot.
2. Add the carrots, leeks, onion, garlic, bay leaves, black peppercorns, and salt to the pot.
3. Pour 12 cups of water over the ingredients, ensuring everything is submerged.
4. Bring the water to a boil over high heat, then immediately reduce to a low simmer.
5. Skim off any foam that rises to the surface during the first 15 minutes of simmering for a clearer broth.
6. Cover the pot and simmer gently for 2.5 hours, maintaining a low bubble without boiling.
7. Check the beef after 2.5 hours; it should be fork-tender and easily shred.
8. Remove the beef from the pot and let it rest on a cutting board for 10 minutes before slicing.
9. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
10. Return the sliced beef to the strained broth and heat through for 5 minutes over medium heat.
11. Season the broth with additional salt if needed, tasting carefully to avoid over-salting.
12. Ladle the hot broth and beef into deep bowls for serving.
13. Keep the pot covered during simmering to prevent excessive evaporation and concentrate flavors.
14. Serve immediately while hot.
Key to this dish is the tender, fall-apart beef and deeply flavored, aromatic broth. The vegetables soften to a melt-in-your-mouth texture, infusing the liquid with sweetness. For a creative twist, serve the broth first as a soup course, then present the sliced beef and vegetables separately with grainy mustard and crusty bread.
Duck à l’Orange
Holiday meals deserve a showstopper that’s surprisingly straightforward. Duck à l’Orange delivers rich, crispy skin and a bright, balanced sauce without fuss. Here’s how to nail it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– Whole duck – 1 (5-6 lbs)
– Orange juice – 1 cup
– Orange zest – 2 tbsp
– Sugar – ¼ cup
– Red wine vinegar – 2 tbsp
– Chicken stock – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the duck completely dry with paper towels—this is crucial for crispy skin.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Season the duck inside and out with salt and black pepper.
5. Place the duck breast-side up on a rack in a roasting pan.
6. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F at the thigh.
7. While the duck roasts, combine orange juice, orange zest, sugar, and red wine vinegar in a saucepan.
8. Simmer the mixture over medium heat for 10 minutes, stirring occasionally, until it reduces by half.
9. Add the chicken stock to the saucepan and simmer for another 5 minutes.
10. Carefully pour off and reserve the fat from the roasting pan after removing the duck.
11. Skim 2 tablespoons of the reserved duck fat and whisk it into the sauce to enrich it.
12. Let the duck rest for 10 minutes before carving against the grain for tender slices.
13. Serve the carved duck drizzled with the warm orange sauce.
Perfectly cooked duck yields crackling skin and juicy, flavorful meat. The glossy sauce cuts the richness with its sweet-tart citrus notes. For a creative twist, serve it over a bed of wild rice or with roasted root vegetables to soak up every drop.
Clafoutis
Forget fussy desserts—clafoutis delivers French elegance with American ease. This baked custard with fruit requires minimal effort but yields impressive results. Traditionally made with cherries, it adapts to any seasonal fruit you have on hand.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Cherries – 1½ cups, pitted
– Eggs – 3 large
– Granulated sugar – ½ cup
– Milk – 1 cup
– Heavy cream – ½ cup
– All-purpose flour – ½ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Unsalted butter – 2 tbsp, melted
– Powdered sugar – for dusting
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch pie dish or cast-iron skillet with 1 tbsp of the melted butter.
3. Arrange the pitted cherries in a single layer in the prepared dish.
4. In a blender, combine the eggs, granulated sugar, milk, heavy cream, flour, vanilla extract, and salt.
5. Blend the mixture on high speed for 1 minute until completely smooth and frothy.
6. Pour the remaining 1 tbsp of melted butter into the blender and pulse once to incorporate.
7. Pour the batter directly over the cherries in the dish.
8. Bake on the center rack for 40–45 minutes until the clafoutis is puffed, golden brown, and a toothpick inserted in the center comes out clean.
9. Remove from the oven and let it cool on a wire rack for 15 minutes.
10. Dust the top generously with powdered sugar just before serving.
Out of the oven, clafoutis boasts a custardy, tender interior with juicy bursts of cherry. Its lightly sweet flavor pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it warm for a comforting dessert or at room temperature for a simple, elegant finish to any meal.
Conclusion
Hooray! You’ve just discovered 19 exquisite French classics that bring Parisian charm right to your kitchen. These timeless recipes are perfect for creating memorable meals at home. We’d love to hear which dish you try first—leave a comment with your favorite! Don’t forget to share this delicious inspiration on Pinterest so fellow food lovers can enjoy these French masterpieces too. Bon appétit!
