New recipes

Classic Cherry Clafoutis recipe

Classic Cherry Clafoutis recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Cherry desserts

This is a classic French dessert, which is fruity and delicious. It's a great way of making use of cherries when in-season. Serve with a dusting of icing sugar, if desired.

18 people made this

IngredientsServes: 6

  • 1 knob butter
  • 1 tablespoon dark rum
  • 100g caster sugar
  • 120g plain flour
  • 400g fresh cherries (stone removed, if preferred)
  • 500ml milk
  • 6 eggs

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat the oven to 180 C / Gas 4.
  2. Wash the cherries and dry.
  3. Butter a baking dish and transfer the cherries into the baking dish.
  4. Heat the milk in a saucepan over medium heat.
  5. Mix the eggs, sugar, flour and rum in a large bowl.
  6. Add the hot milk. Mix well.
  7. Pour the batter over the cherries in the baking dish.
  8. Bake for 45 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (2)

This was a lovely easy recipe to make and very tasty. It's a great way to use all the cherries that are in season.-18 May 2011

Used damsons, as I have millions and it was great, very easy, thank you CapucineFebruary 2015 I keep coming back to this recipe, as it deals very well with my egg mountain. This time I have used fresh frozen raspberries, and I was very pleased !-10 Oct 2013

Cherry Clafoutis

D.J. Costantino

If you mix plenty of black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of eggy cake from rural southern central France that takes its name from clafir, a dialect word meaning “to fill.” And fill it does—not least because it’s so good that one’s tendency is to ask for seconds and thirds.

It’s traditional to leave the pits in the cherries—to prevent the fruit’s bright juices from leaking into the custard—but the dish is no less delicious when made with pitted cherries.


Cherry Clafoutis

The simplest Cherry Clafoutis Recipe

Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Summer. It is ideal to make do with the abundance of cherries in early Summer and combines them with an eggy, almost custard-like batter, which makes for a refreshing yet comforting dessert.

My recipe will give you the simplest version of a Cherry Clafoutis. Simple, classic, timeless. It just works wonderfully. The clafoutis is soft and tender, just sweet enough, with bursts of juicy cherries, a puffy golden top and a satisfying chewy rim. This is a fabulous ending to any Summer meal, served warm or cold. You can enjoy it by the spoonful or cut it in slices just like a cake. You can leave it bare or with a light dusting of powdered sugar, and top it with scoops of vanilla ice-cream.

Cherry Clafoutis Recipe

One of the things I love most about this dessert is how incredibly easy it is to make. If I were to publish a cookbook for kids, clafoutis would be in it!

  • Butter a baking dish and fill it with cherries
  • Place the milk, cream, eggs, flour, sugar, butter, salt, vanilla extract, and almond extract in a blender and blend until smooth.
  • Pour the batter over the cherries.
  • Bake until the top is a rich golden brown and the top is firm but the clafoutis jiggles when you gently shake the pan. Let it cool for a few minutes and then sprinkle with powdered sugar. Serve warm by itself or with some whipped cream or vanilla custard.

That’s it! Dessert couldn’t be any simpler.

The only thing that will take a little practice is getting the timing right on how long to bake it. This also comes down to personal preference, but clafoutis should be fairly firm to the touch but jiggly when you gently shake the pan. Over-baked you’ll have a chewy-eggy textured cake. Under-baked and you’ll have cherries floating in pudding. Baked just right you’ll make Goldilocks happy with a texture that is a cross between cake and custard.

Classic Cherry Clafoutis recipe - Recipes

A clafoutis is a baked French dessert from Limousin that was traditionally made with black cherries. The cherries are arranged in a lined mould, enough to cover the whole bottom of the dish and then a custard like batter is poured over the cherries, then baked. The traditional clafoutis uses whole cherries with the pits giving an additional flavour. The pits have to be spat out which can be annoying for most, otherwise feel free to leave them in for a better authentic clafoutis flavour.


    150g - 1 ½ cups almond meal 60g - 2oz all purpose flour 100g - 1 cup brown sugar 4 eggs (2 whole and 2 yolks) 125ml - ½ cup milk 125ml - ½ cup cream 1 vanilla bean, split and seeds scraped for usage (or use vanilla extract) Pinch of salt ¼ cup of icing sugar 1 tbsp butter (to line tin dish) 2 tbsp caster sugar (to line tin dish) 500g - 17½ oz Cherries (black are best)


Start by removing stems and pitting all the cherries using a cherry pitter (Note this step is optional, as the pits are traditionally left in for a better flavour)

Add the almond meal, flour, brown sugar, two whole eggs, two egg yolks, the milk, the cream, the salt and the vanilla extract to a food processor and blitz for 30 seconds.

Line your baking dish by rubbing the butter all over the inside using your fingers, tip the caster sugar into the dish and shake the dish ensuring all the sugar has stuck to the butter. Tip out any excess sugar.

Add all the cherries to the tin dish, the bottom should be completely covered.

Pour the mixture from your food processor bowl straight over the cherries.

Lift the dish two inches off the bench and let it drop to remove all air bubbles. Repeat process until all bubbles are gone.

Place in preheated oven at 180ºC – 350ºF for 30 minutes.

Leave in dish to cool down on wire rack for 30 minutes.

Remove clafoutis from tin dish and sprinkle the top with icing sugar, enough to completely cover.

Little Tips

If cherries aren't in season, you can use preserved cherries in jars. Or you can even use other berries or fruits that don't contain too much water.
Reheat in microwave a few seconds to serve warm.
You can also use small individual serve moulds for dinner parties.

Cherry Clafouti

This French dessert is traditionally made with fresh cherries. But if you're feeling adventurous, try it with fresh berries, pitted Italian prune plums, or sliced peaches, apples, or pears.


  • 3 to 3 1/2 cups (480 to 560g) Bing Cherries, pitted
  • 3 large eggs, at room temperature
  • 1 cup (227g) lukewarm milk
  • 2 tablespoons (28g) melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 3/4 teaspoon salt
  • 1/2 cup (99g) sugar
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (28g) toasted sliced almonds, to garnish the top, optional


Preheat the oven to 450°F. Lightly grease a 9" round cake pan that's at least 2" deep. If your 9" round pan isn't at least 2" deep, use an 8" square pan (at least 2" deep).

Pit the cherries, and put them into the pan they should form a single layer that pretty much covers the bottom of the pan.

In a blender or food processor, blend the remaining ingredients till smooth and frothy. If you're using a mixer, beat the liquid ingredients, then add the sugar and flour, quickly whisking to combine.

Pour the batter over the cherries in the pan.

Perfect your technique

Cherry Clafouti

Bake the clafouti on a lower-middle rack of your oven for 20 minutes.

Reduce the oven heat to 350°F, and bake for an additional 20 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out mostly clean.

Cherry Clafoutis: A French Classic

Desserts really are not my forte, I have a repertoire of hundreds of savoury recipes but not many when it comes to sweet stuff, although my Cherry Clafoutis is one that I kinda rock like a good un&rsquo. I am not too adventurous when it comes to desserts and tend to stick to fairly classical ideas with just a few twists and this Cherry Clafoutis is no different.

In that sense it is simple to my poached pear recipe, another dessert based on an abundant fruit here in Hungary.

Although rather than rocking the kirsch as the liqueur I favour Amaretto. Because lets face it cherries just love almonds and I think it adds a lovely mellow flavour. Apart from that it is a fairly classical Clafoutis, my preference for serving with vanilla ice cream would be scoffed at by those in Limousin, where the Clafoutis apparently hails.

But it&rsquos my pudding and I&rsquoll have it as I want it. The batter or custard should be quite light and still have a little wobble when it is cooked, if you over cook it then it does have a tendency to go a little &lsquohockey puck&rsquoesque&rsquo.

It is not the first of my rare desserts that is inspired by our three cherry trees, I did a Cherry Bakewell last summer, yes that really is as often as I eat desserts. Thatrecipe also featured very similar flavour profiles.

This recipe calls for 250g of cherries, although if you are anything like me I suggest buying at least 500g&hellip Why, because chefs perks and all that!

I am a sucker for cherries and will be found nibbling them constantly throughout the day. One of our trees is just 30m from our front door and will grab a handful everytime I take the dogs for a walk and another one when we return. Well they need using and not leaving for the starlings which seem to like them even more than I do!

We often end up with far more than we can use in any sensible way, I naturally make jams and even pickle a few cherries but realistically if you have cherry trees there is always a surplus. What to do with to many cherries, apart from Cherry Clafoutis of course is a major concern. I deal with it in a way that is truly fitting, turn them into wine!

A simple task of crushing, pressing adding a little brewers yeast, allow to ferment and bottle, allow to sit for 6-8 months and consume. I may have lied a little when I mentioned 500g of cherries, I was actually climbing trees today collecting ingredients for todays Cherry Clafoutis recipe. That and a wee drop of Chataux Jones Cherry 2016 as my wife captured in the image below.

Cherry Clafoutis

Published: Jan 16, 2013 · Updated: Jul 1, 2020 · This post may contain affiliate links.

They say the test of a true cook is how well they make a classic dish because everyone knows how that dish is meant to taste.

While I tend to agree somewhat, every classic dish has variations. Take the French classic, Cherry Clafoutis. I've made Clafoutis a number of times before, each with different recipes from different cooks, and each is different. As with fashion, cooks like to add their own spin on things.

I've had clafoutis that are cake style, and those that are more custard like. This clafoutis, which I came across in the beautiful [amazon_link target="_blank" ]Maggie's Harvest[/amazon_link], which I received in the mail the other day as a gift from my Mum, is somewhere between.

When I've made clafoutis in the past I've always pitted the cherries for convenience sake, but this time I took the purist path and left the stones in as it's supposed to add flavour to the batter during cooking. I have to be honest and say I didn't notice a difference over the times I've pitted my cherries, and well, the clafoutis is much easier to devour when you don't have to worry about pips!

How to Make Cherry Clafoutis

Preheat your oven to 350°F.

Grease your baking dish with butter. Add the slivered almonds, then place the cherries in a single layer over the bottom of the dish.

In a large bowl, whisk the eggs, sugar, and brown sugar. Once smooth, add the flour and salt, whisking to combine, then stir in the vanilla extract, almond extract, and milk.

Gently pour the batter into the baking dish.

Bake for 35 to 45 minutes. To check for doneness, stick a toothpick in the center of the clafoutis. It should come out clean, and the edges should be lightly browned.

Remove the clafoutis from the oven and set it on a cooling rack. Once cool, sprinkle with powdered sugar.

Sweet sparkling red wine: 2011 Tenimenti Ca&rsquoBianca Brachetto d&rsquoAcqui.

Very nice recipe. I had to make numerous adjustments as I didn't have the proper pan which changed the cooking timing. The recipe is very forgiving when it comes to technical errors. I had to grind my almond flour which was not as fine as I thought it should be, but I actually preferred the texture it gave to the dish. I used fresh dark cherries and pitted them which I had never done before. Even though, I would only choose the fresh over canned in the future. Since my dish was baked in a springform pan it was deeper and the cherries tended to sink. I baked it a little longer at a lower temp and checked for it to set up. Removing it from the oven promptly.. I whipped some heavy cream adding some mascarpone, sugar, and vanilla and almond extracts. This was served along side the very oven warm clafoutis. We couldn't wait for it to cool!!