Classic Cherry Clafoutis Recipe

Cherry dessert in baking dish on wooden board.

5 from 4 votes

This traditional French Cherry Clafoutis is simple, rustic French cooking at its best. Juicy sweet cherries baked in a sweet set custard make for the perfect homely dessert.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: French

Servings: slices

Calories: 197kcal

Author: Emma Duckworth

Equipment

Ingredients

3 large eggs room temperature
100 g granulated sugar
30 g unsalted butter melted, plus softened butter for greasing the dish.
1 teaspoon vanilla extract
85 g plain flour (all-purpose)
240 ml whole milk
500 g fresh cherries, stemmed and de-stoned

Metric - US Customary

Instructions

Whisk the eggs and sugar in a large mixing bowl until fully combined.
Add in the flour and whisk again. Sift in the flour in one go and whisk until it's fully combined. Start whisking from the centre of the bowl and work your way out
Add the milk, melted butter and vanilla extract. Pour in the milk, melted butter and vanilla extract and whisk together until smooth. The batter will feel quite runny, like a crêpes batter.
Prepare the pan. Grease the base and sides of the baking dish well with softened butter.
Assemble batter and cherries in pan and bake. Place cherries in the base of the dish. Very slowly pour in the batter, trying not to move the cherries. If they shift slightly, they can be guided back into place with a fork. Set aside.
Preheat the oven and bake. Preheat the oven to 180℃ (350℉).
Bake for 40-45 minutes, until set in the middle. It will look puffed up and thick when you pull the clafoutis from the oven, but as the steam dissipates, the clafoutis will deflate and set in place. The baking time depends on the size of your baking dish and the thickness of your filling.
Set aside for 10-15 minutes, dust with powdered icing sugar (optional), and serve warm.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Store leftover clafoutis either in an airtight container or wrapped well with plastic wrap in the fridge. It will last 3-4 days and is best if reheated. Zap the clafoutis for 15-second intervals until it’s warm. You can also cover it with foil and bake at 180C (350F) for 5-10 minutes or until warm.

To freeze: Clafoutis does not freeze well. Because of the fruit, it can get very soggy when thawed and ruin the custardy texture.

TIP 1: Make it in a blender if you want to make it in under five minutes! Pour all the batter ingredients into a blender and pulse until smooth. This literally takes a super quick couple of minutes!

TIP 2: Don't whisk the batter too vigorously, as you'll incorporate too many air bubbles. If there are bubbles on the surface of the batter when baking, the appearance isn't great in the finished clafoutis. You can just skim them off before pouring the batter into the dish.

TIP 3: Butter the dish generously. Without the butter, the batter will stick to the base, making cutting wedges of clafoutis near impossible! The sugar also helps prevent the batter from sticking.

Variations: Substitute the cherries for plums, apricots, sliced apples, peaches, blackberries or raspberries.

Nutrition