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Clafoutis aux Cerises (Cherry Clafoutis)

Clafoutis aux Cerises is a traditional French dessert from the Limousin region, made by baking fresh cherries in a custard-like batter. The texture is somewhere between a flan and a pancake, creamy yet slightly firm, with the sweetness of the batter complementing the tartness of the cherries. Often dusted with powdered sugar, Clafoutis is rustic in appearance but elegant in flavor. It’s best served warm, either on its own or with a spoonful of cream. This simple yet refined dessert showcases the beauty of seasonal fruit in French home cooking.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 cups fresh cherries, pitted (traditional recipes keep pits in, optional)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2/3 cup all-purpose flour
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp unsalted butter for greasing
  • Powdered sugar for dusting

Method
 

  1. Prepare baking dish: Preheat oven to 350°F (175°C). Generously butter a 9-inch round or oval baking dish. Sprinkle a thin layer of sugar over the buttered surface to help prevent sticking and add a light caramelized crust.
  2. Arrange cherries: Place washed and pitted cherries evenly across the bottom of the dish. If you want to follow French tradition, leave pits in for more flavor (just remind guests when serving).
  3. Make batter: In a bowl, whisk eggs and sugar until pale and slightly thickened. Add vanilla extract and a pinch of salt. Gradually whisk in flour until smooth. Slowly add milk and cream, whisking continuously, until a thin, custard-like batter forms.
  4. Combine: Pour the batter gently over the cherries in the baking dish, ensuring fruit is evenly distributed.
  5. Bake: Place dish in preheated oven and bake for 35–40 minutes, until the clafoutis is puffed, golden brown, and set in the center. A knife inserted should come out clean. The batter will rise while baking but settle slightly as it cools.
  6. Rest: Allow clafoutis to cool for at least 10 minutes before serving. This helps the custard set and makes slicing easier.
  7. Serve: Dust generously with powdered sugar and serve warm, straight from the dish, with cream or ice cream if desired.

Nutrition Facts (per serving)

Calories: 280kcalCarbohydrates: 36gProtein: 7gFat: 12g

Notes

Use fresh, ripe cherries for the best flavor, but frozen cherries can be used if thawed and drained.
This dessert is also delicious with other fruits such as plums, apricots, or berries.
Clafoutis is best eaten the same day but can be refrigerated for up to 2 days.

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