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.
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.
In a large bowl whisk together the milk, sugar, flour, salt, vanilla, and eggs.
Butter your baking dish.
Add the cherries to the buttered dish and make sure they are flattened and not on top of each other.
Pour the batter over top of the cherries and bake at 375° for 35 to 40 minutes.
Cool slightly, dust with powdered sugar and eat warm
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
Recipe Chef Notes + Tips
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.
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Video
Classic Cherry Clafoutis Recipe
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
- 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.
Loutrissa Spurgeon says
Looks wonderful. But I must use up my blueberries so that is first. Thanks
Nikky says
With my oven, it took close to 1 hour to bake. Along with vanilla, I also added almond extract which gives a nice flavor to the clafoutis.
Valerie Brown says
Hi Chef Billy, just wanted to say thank you from Calgary, Canada. I love to cook and bake and really appreciate all the time and attention to detail that you take with your recipes and videos. In a sea of youtube videos yours are outstanding. I am in the throes of making your sourdough bread, so far so good.
Jacqueline says
Would it totally not work with canned cherries? I have so many canned cherries I need to use up that I’m tempted to try with This recipe.
Chef Billy Parisi says
it would not.
Errin Chapin says
Can you substitute frozen cherries?
Chef Billy Parisi says
yes, thaw them first
Rehab says
I love it, it’s so easy to make it, I will try to make it soon, I watch video in your bage on facebook looks incredible looks delicious, thank you chef Billy!
Sandra Mitchell says
What kind of cherries?
Chef Billy Parisi says
any fresh will work.