Cherry Clafoutis (pronounced kla-foo-TEE ) is a traditional French country dessert from the Limousin region. It’s made by baking fresh cherries in a simple batter that’s somewhere between crêpe and custard — soft, elegant, and effortlessly charming. It can be served warm, room temperature, or chilled.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Clafoutis
1 tbsp unsalted butter (for greasing the dish)
1 lb fresh cherries, pitted (traditionally unpitted for more flavor)
3 large eggs
½ cup granulated sugar
1 cup whole milk
⅓ cup heavy cream (or use more milk)
1 tsp vanilla extract
½ tsp almond extract (optional, enhances cherry flavor)
1 pinch salt
⅔ cup all-purpose flour
Zest of ½ lemon (optional)
For Finishing
Powdered sugar, for dusting
Whipped cream or crème fraîche (optional, to serve)
Prepare the Cherries
1
Wash and pit the cherries (unless using whole traditional style).
Pat dry and set aside.
Prepare the Batter
2
In a mixing bowl, whisk the eggs and sugar until pale and slightly frothy (1–2 minutes).
Whisk in milk, cream, vanilla, almond extract, salt, and lemon zest.
Sift in the flour gradually while whisking, until smooth. Let batter rest for 10–15 minutes.
Assemble
3
Preheat oven to 350°F (175°C) .
Generously butter a 9-inch (23 cm) round baking dish, ceramic tart pan, or cast iron skillet.
Scatter the cherries evenly over the base of the dish.
Gently pour the batter over the cherries — they’ll float slightly.
Bake
4
Bake in the center rack for 35–40 minutes , or until puffed, golden, and set in the center.
A skewer inserted should come out mostly clean (a slight jiggle is okay).
Cool and Serve
5
Let cool for at least 15 minutes (it will deflate slightly).
Dust generously with powdered sugar before serving.
To Serve
6
Serve warm or at room temperature.
Add a dollop of whipped cream, crème fraîche, or vanilla ice cream for extra indulgence.
Variations
7
Use apricots , blueberries , figs , or plums instead of cherries.
Add a splash of kirsch , amaretto , or rum to the batter for depth.
For a gluten-free version, substitute almond flour or a 1:1 gluten-free blend.
Pairing Suggestions
8
Light dessert wines like Muscat , Sauternes , or Tokaji
Sparkling rosé or a dry Prosecco
A warm cup of Earl Grey tea or café au lait
Ingredients For the Clafoutis
1 tbsp unsalted butter (for greasing the dish)
1 lb fresh cherries, pitted (traditionally unpitted for more flavor)
3 large eggs
½ cup granulated sugar
1 cup whole milk
⅓ cup heavy cream (or use more milk)
1 tsp vanilla extract
½ tsp almond extract (optional, enhances cherry flavor)
1 pinch salt
⅔ cup all-purpose flour
Zest of ½ lemon (optional)
For Finishing
Powdered sugar, for dusting
Whipped cream or crème fraîche (optional, to serve)
Directions Prepare the Cherries
1
Wash and pit the cherries (unless using whole traditional style).
Pat dry and set aside.
Prepare the Batter
2
In a mixing bowl, whisk the eggs and sugar until pale and slightly frothy (1–2 minutes).
Whisk in milk, cream, vanilla, almond extract, salt, and lemon zest.
Sift in the flour gradually while whisking, until smooth. Let batter rest for 10–15 minutes.
Assemble
3
Preheat oven to 350°F (175°C) .
Generously butter a 9-inch (23 cm) round baking dish, ceramic tart pan, or cast iron skillet.
Scatter the cherries evenly over the base of the dish.
Gently pour the batter over the cherries — they’ll float slightly.
Bake
4
Bake in the center rack for 35–40 minutes , or until puffed, golden, and set in the center.
A skewer inserted should come out mostly clean (a slight jiggle is okay).
Cool and Serve
5
Let cool for at least 15 minutes (it will deflate slightly).
Dust generously with powdered sugar before serving.
To Serve
6
Serve warm or at room temperature.
Add a dollop of whipped cream, crème fraîche, or vanilla ice cream for extra indulgence.
Variations
7
Use apricots , blueberries , figs , or plums instead of cherries.
Add a splash of kirsch , amaretto , or rum to the batter for depth.
For a gluten-free version, substitute almond flour or a 1:1 gluten-free blend.
Pairing Suggestions
8
Light dessert wines like Muscat , Sauternes , or Tokaji
Sparkling rosé or a dry Prosecco
A warm cup of Earl Grey tea or café au lait
