This authentic French cherry clafoutis recipe delivers a creamy custard filling with juicy cherries in every bite. Easier than pie—just mix, pour, and bake! Perfect for brunch or dessert.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 35-45 minutes
Ingredients:
- 1 ½ pounds fresh or frozen (thawed and drained) pitted cherries
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but lovely with cherries)
- ½ cup all-purpose flour
- 1 ½ cups whole milk
- Pinch of salt
- 2 tablespoons unsalted butter, melted, plus more for greasing
- Powdered sugar, for dusting
Equipment:
- 9 or 10-inch round oven-safe dish (pie dish, tart dish, or cast iron skillet works well)
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Fine-mesh sieve (optional, for smoother batter)
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Oven and Dish
- Preheat your oven to 375°F (190°C). Generously butter your baking dish. This will prevent the clafoutis from sticking.
Step 2: Arrange the Cherries
- Scatter the pitted cherries evenly across the bottom of the prepared baking dish. If using frozen cherries, make sure they are fully thawed and well-drained to avoid a watery clafoutis.
Step 3: Whisk the Eggs and Sugar
- In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale yellow and slightly thickened.
Step 4: Add Flavorings
- Stir in the vanilla extract and almond extract (if using).
Step 5: Incorporate the Flour
- Gradually whisk in the all-purpose flour until there are no lumps.
Step 6: Gradually Add the Milk
- Slowly pour in the whole milk, whisking continuously until the batter is smooth and lump-free.
Step 7: Add Salt and Melted Butter
- Stir in the pinch of salt and the melted unsalted butter.
Step 8: Pour Batter Over Cherries
- Gently pour the prepared batter evenly over the cherries in the baking dish.
Step 9: Bake the Clafoutis
- Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the clafoutis is puffed up, golden brown around the edges, and the center is just set (it should still have a slight wobble). A toothpick inserted near the center should come out with moist crumbs attached.
Step 10: Cool and Serve
- Remove the clafoutis from the oven and let it cool slightly in the dish for about 10-15 minutes. It will deflate a bit as it cools, which is normal.
- Dust generously with powdered sugar before serving. Cherry clafoutis is delicious served warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
💡 Pro Tips
Traditional touch: Leave cherry pits in for almond-like flavor (warn guests!).
Don’t overbake! Clafoutis should be custardy, not dry.
Make it savory: Swap cherries for roasted tomatoes + herbs.
🌡️ Storage
Fridge: Up to 3 days (reheat gently).
Freezer: Not recommended (texture changes).
🍽️ Pairings
Wine: Sauternes or Prosecco
Coffee: Dark roast with orange zest
Brunch: Serve with bacon and mimosas
📊 Nutrition (Per Serving)
Calories: 180 | Sugar: 22g | Protein: 5g | Carbs: 30g
Enjoy your homemade Cherry Clafoutis!
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