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.
Wash and pit the cherries (unless using whole traditional style).
Pat dry and set aside.
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.
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 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).
Let cool for at least 15 minutes (it will deflate slightly).
Dust generously with powdered sugar before serving.
Serve warm or at room temperature.
Add a dollop of whipped cream, crème fraîche, or vanilla ice cream for extra indulgence.
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.
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
8 servings