Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Classic Cherry Clafoutis Recipe

    Published May 20, 2020. This post may contain affiliate links. Please read my disclosure policy.

    This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.

    You will always find something sweet in our fridge or freezer because we are huge dessert fans in this house.  It could be a simple blackberry cobbler, or even a rice pudding, no matter what it is, we love or sweets.

    cherry clafoutis in a glass tart pan with powdered sugar


     

    Clafoutis

    Pronounced cla-foo-tee, this classic French dessert is incredibly easy to make and nothing short of delicious.  The clafoutis originated during the 19th century in Paris and quickly became popularized around France.  It’s essentially a fresh cherry flan that is most frequently served and eaten warm.

    Classically this recipe would use un-pitted cherries because the pit gives off an almond flavor that runs through the recipe of the dessert.  Since cherries are a part of the stone fruit family, they also are in the same family as almonds, which is why this all happens.  However, you can’t eat the pits which make cooking and especially eating, it this way a bit tedious.  My recommendation is, pit the cherries.

    How to Make It

    Follow these easy instructions to make this clafoutis.

    Toss the cherries in sugar and set aside.

    fresh cherries tossed in sugar in a bowl

    In a large bowl whisk together the milk, sugar, flour, salt, vanilla, and eggs.

    whisking together milk, eggs and flour in a bowl

    Butter your baking dish.

    buttering a glass tart pan

    Add the cherries to the buttered dish and make sure they are flattened and not on top of each other.

    sugar coated fresh cherries in a tart pan

    Pour the batter over top of the cherries and bake at 375° for 35 to 40 minutes.

    pouring batter from a bowl into a tart pan with cherries

    Cool slightly, dust with powdered sugar and eat warm

    adding powdered sugar to a cooked clafoutis on a cooling rack

    How to Serve It

    The most common way to eat a clafoutis is sprinkled with powdered sugar and cooled slightly after baking before eating it.  Since this is essentially a flan, it can also be enjoyed cold.  You will need to re-sprinkle with powdered sugar before serving if serving cold.

    Clafoutis Variations

    While this recipe is most traditionally served with fresh cherries, you can make some variations depending on availability and what’s in season.  Here are some options:

    • Blueberries
    • Blackberries
    • Raspberries
    • Strawberries
    • Peaches
    • Plums
    • Apples

    Make-Ahead and Storage

    Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.

    How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.

    How to Store: Cover with plastic and keep in the refrigerator for up to 3 days.  This does not freeze well.

    Chef Billy Parisi

    chef notes + tips

    • You do not have to toss the cherries in sugar if they are sweet enough, however, if they are on the tart side then it is recommended.
    • If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
    • You can bake this in a glass or ceramic coated tart dish, a cast-iron skillet, or a casserole-style dish.
    • Make sure while whisking the batter that it is completely smooth.  If you can’t get it this way blend in the blender for 20 seconds on high speed.
    slice of cherry clafoutis on a plate

    More Amazing Dessert Recipes

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Share this Post

    Let's Cook - Chef Billy Parisi

    Video

    Classic Cherry Clafoutis Recipe

    5 from 14 votes
    This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.
    Servings: 12
    Prep Time: 10 minutes
    Cook Time: 40 minutes

    Ingredients 

    • 3 cups pitted fresh dark cherries
    • 1 cup + 3 tablespoons sugar
    • 1 ¾ cup whole milk
    • ¾ cup all-purpose flour
    • 1 teaspoon sea salt
    • 1 tablespoon vanilla extract
    • 4 eggs
    • 1 egg yolk
    • 2 teaspoons unsalted butter
    • powdered sugar for garnish

    Instructions

    • Preheat the oven to 375°.
    • Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
    • In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
    • Butter a 9”-10” glass tart dish.
    • Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
    • Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.

    Notes

    Chef Notes:
    • Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
     
    • How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
     
    • How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
     
    • You do not have to toss the cherries in sugar if they are sweet enough, however, if they are on the tart side then it is recommended.
     
    • If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
     
    • You can bake this in a glass or ceramic coated tart dish, a cast-iron skillet, or a casserole-style dish.
     
    • Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.

    Nutrition

    Calories: 171kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 76mgSodium: 231mgPotassium: 152mgFiber: 1gSugar: 23gVitamin A: 201IUVitamin C: 2mgCalcium: 56mgIron: 1mg
    Course: Dessert
    Cuisine: French