Cherry Clafoutis


Delicious French Dessert – Cherry Clafoutis

Clafoutis, sometimes in Anglophone countries spelled Clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The Clafoutis is dusted with powdered sugar and served lukewarm. A traditional Limousin Clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the Clafoutis will be milder in flavor.

Be sure to check out our Peach Flaugnarde recipe as well!

Cherry Clafoutis Recipe

Cherry Clafoutis


2 cups of fresh sweet cherries, pitted

4 tablespoons unsalted butter (half a stick), melted

4 large eggs

1 cup flour

1 cup milk

1/2 cup sugar

2 teaspoons pure vanilla extract

1 tablespoon vanilla sugar for the top


Generously butter a 9 inch round pie baking dish (I used 10 inch round clay dish), set aside. Preheat oven to 360F. Toss in the cherries  in a single layer in your baking dish. Set aside.

In a large bowl whisk together eggs, vanilla extract and half cup sugar. When well combined add in melted butter and whisk together until combined. Add in flour and mix well until you get a very smooth dough with no flour clumps. Add in milk to the flour and egg mixture, and continue mixing.

Using a ladle, carefully add the dough over the cherries in the baking dish. Do it gently to not disturb the fruit.

Place the baking dish in the preheated oven and bake  for about 30 to 40 minutes depending on your oven. When the center is set and the top gets a golden color your Clafoutis is done.

As soon as you remove the Clafoutis from the oven sprinkle it with vanilla sugar (you can also use regular white sugar or powder sugar). Let it cool in the pan before slicing.

You can serve the Clafoutis warm or cold as a dessert or for breakfast. Serve it as is or with fresh fruit on the top, vanilla ice cream or with whipped cream.


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