Cherry Clafoutis

I know that this time of the year is the cherry season and I also made some recipe with cherries, but, I couldn’t believe that the Cherry Clafoutis recipe is so popular. In the last week I’ve seen this recipe on so many sites, even my fiance saw it and asked me to make it for him. So, how could I refuse him 🙂 ?

This recipe of cherry clafoutis I think is the easiest French desserts I’ve ever made and it’s simply delicious. A custard like base and lots of cherries on top, sprinkled with a bit of powder sugar. It’s best served warm, but I also like it cold.


It’s not made after the original French recipe, that was with unpitted cherries , but I preferred to remove the pits because it’s much easier to eat it and we will remain with all our teeth’s in the process also…best to be safe than sorry  J

For the base you only need a few ingredients that I’m sure you have in the house : eggs, flour and milk. You just need to mix all together to form a thick batter and everything is poured over the pitted cherries. Bake until puffed and golden and enjoy it.

Give this a try and you will not regret it. Is so easy to make and simply delicious.


  • 600 gr fresh cherries, pitted
  • 30 gr butter, melted
  • 4 eggs
  • 240 ml milk
  • 100 gr flour
  • 1/4 tsp salt
  • 100 gr sugar
  • 1/2 tsp vanilla extract
  • powder sugar – for dusting


  1. Preheat the oven to 180C.  Grease a round 26cm  baking dish with butter. Dust with about 2 tbsp of sugar.
  2. Arrange the cherries in a single layer; set aside until you prepare the batter.
  3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
  4. Pour the mixture over the cherries.
  5. Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.

2 thoughts on “Cherry Clafoutis

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