Cherry clafoutis is one of the most beloved desserts in French baking. Simple, elegant, and surprisingly easy to prepare, it combines juicy fresh cherries with a delicate custard-like batter that bakes into a golden, lightly puffed dessert.
Perfect for summer when cherries are at their peak, this rustic French treat is delicious served warm with a dusting of powdered sugar or paired with a scoop of vanilla ice cream.
Why Everyone Will Love This Recipe
This classic French dessert has stood the test of time for good reason.
- Easy enough for beginner bakers
- Made with simple ingredients
- Soft, creamy, custard-like texture
- Perfect way to use fresh cherries
- Elegant enough for entertaining
- It feels fancy but requires very little effort.
What Is Cherry Clafoutis?
Cherry clafoutis is a traditional French dessert originating from the Limousin region of France. It consists of fresh cherries baked in a rich batter that sits somewhere between a custard, a flan, and a pancake.
Traditionally, the cherries were left whole with their pits, which were believed to add extra flavor during baking. Today, many home bakers prefer to pit them for easier serving.
Tips for the Perfect Clafoutis
For bakery-worthy results:
- Use ripe, sweet cherries
- Pat the cherries dry before baking
- Avoid overmixing the batter
- Bake until golden and slightly puffed
- Serve slightly warm for the best texture
Frequently Asked Questions
What Does Clafoutis Taste Like?
It has a delicate custard-like texture with sweet, juicy cherries throughout.
Can I Use Frozen Cherries?
Yes, but thaw and drain them thoroughly first.
Why Is My Clafoutis Dense?
Overmixing the batter can make the texture heavier.
Can I Use Other Fruit?
Absolutely. Peaches, raspberries, plums, and apricots all work beautifully.
Should Clafoutis Be Served Warm or Cold?
Traditionally it is served slightly warm or at room temperature.
Can I Make It Ahead?
Yes. It can be baked several hours in advance and served later the same day.
How to Store
Store leftover clafoutis covered in the refrigerator for up to 3 days. Allow it to come to room temperature or warm it gently before serving.
How to Freeze
Although clafoutis can be frozen, the texture becomes slightly softer after thawing. Wrap individual portions well and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Ingredients
Step-by-Step Instructions
Start by washing the cherries thoroughly. Remove the pits, then pat the fruit dry and arrange it evenly in a buttered 10-inch (26 cm) baking dish.
Start by washing the cherries thoroughly. Remove the pits, then pat the fruit dry and arrange it evenly in a buttered 10-inch (26 cm) baking dish.
In a large bowl, lightly whisk together the eggs, egg yolk, and sugar until combined. Add the heavy cream and continue whisking until smooth.
In a large bowl, lightly whisk together the eggs, egg yolk, and sugar until combined. Add the heavy cream and continue whisking until smooth.
Gradually add the sifted flour, followed by the milk, whisking continuously until a smooth, lump-free batter forms.
Gradually add the sifted flour, followed by the milk, whisking continuously until a smooth, lump-free batter forms.
Pour the batter evenly over the cherries, making sure the fruit is well distributed throughout the dish.
Bake in a preheated static oven at 350°F (180°C) for about 40 minutes, or until the top is golden and lightly puffed.
Pour the batter evenly over the cherries, making sure the fruit is well distributed throughout the dish.
Allow the clafoutis to cool slightly before serving.
Bake in a preheated static oven at 350°F (180°C) for about 40 minutes, or until the top is golden and lightly puffed.
Finish with a generous dusting of powdered sugar and enjoy warm, preferably with a scoop of vanilla ice cream.
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