Cherry Clafoutis
🛠 Equipment
- Baking dish (25 cm)
- Mixing bowl
- Whisk
- Colander
- Cherry pitter (optional)
🛒 Ingredients
| 500 g | Fresh cherries | |
| 4 | Eggs | |
| 120 g | Granulated sugar | |
| 80 g | All-purpose flour | |
| 25 cl | Whole milk | |
| 10 cl | Heavy cream | |
| 20 g | Butter | |
| 1 packet | Vanilla sugar | |
| 1 pinch | Salt |
Preparation
Step 1: Prepare the cherries
Wash the cherries and drain them.
If you choose to pit them, use a cherry pitter. Otherwise, leave the stems short.
Step 2: Make the batter
In a mixing bowl, whisk the eggs with the sugar and vanilla sugar until the mixture turns pale.
Add the sifted flour and mix gently.
Pour in the milk and cream in a steady stream while whisking to obtain a smooth, fluid batter.
Add a pinch of salt.
Step 3: Butter the dish
Preheat the oven to 180°C.
Generously butter a 25 cm baking dish.
Step 4: Arrange the cherries
Distribute the cherries evenly in the buttered dish.
Pour the batter over the cherries.
Step 5: Bake
Bake for 30 to 35 minutes.
The clafoutis should be puffed up, golden on the edges, and still slightly jiggly in the centre.
Step 6: Serve
Let it cool for 10 minutes out of the oven.
Dust with icing sugar.
Serve warm, plain or with a spoonful of crème fraîche.
💡 Tips & variations
- Leave the pits in the cherries — they flavour the clafoutis (Limousin tradition). Otherwise pit them for children.
- The dish must be generously buttered for easy unmoulding.
- Don't overmix the batter after adding flour — a few lumps are fine.
- The clafoutis is done when puffed up and golden but still slightly jiggly in the centre.
- Serve warm or cold, dusted with icing sugar.
❓ Frequently asked questions
How long does this recipe take?
50 min (15 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
