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    Home • Recipes • Classic French Dishes

    Cherry Clafoutis (Clafoutis aux Cerises)

    Published: Jun 8, 2022 · Modified: May 31, 2023 by Jill Colonna18 Comments

    Jump to Recipe Print Recipe

    Easy recipe for French Cherry Clafoutis, a classic dessert from the Limousin region in France. Traditionally made with cherries, it's so good for picnics and breakfast too. What cherries are best and discover our family's tips to make it light.

    cherry clafoutis baked in dish topped with toasted almonds on rustic wooden table

    What Does a Cherry Clafoutis Taste Like?

    The classic clafoutis is simply a baked custard with cherries, eggs and flour as the main ingredients.
    So, is it eggy?
    Well, as it's a custard, there are 4 eggs in it plus a yolk but it's not really eggy like an omelette or a savoury quiche.

    The batter is not unlike the batter used for French pancakes (crêpes). Likewise, eggs are used in crêpe batter but does it taste eggy? No as there's some flour in it. I prefer not to add a lot of flour to the recipe, as I find too much makes this a bit heavy and even a bit rubbery. To make it light, I prefer this recipe ratio.

    The fresh fruits are also baked or roasted in the batter, which concentrates their flavours and makes them juicy. As we keep the cherry stones in, the result is a cherry dessert that explodes with natural flavours, with a slight hint of almond.

    Many French chefs also create their own spin to the classic.

    For example, French chef, Anne-Sophie Pic adds cinnamon and butter to the batter. She pre-cooks the cherries and serves it with a cinnamon cream. Chef Philippe Conticini also adds cinnamon - but also adds hazelnut flour, orange zest and tops with a Speculoos (Biscoff) crumble. While it's good, it's certainly not like the traditional tasting recipe.

    French cherries piled high at the market

    What Cherries are Best for this Clafoutis Recipe?

    Any kind of fresh cherries are best for a clafoutis. It depends how you like your cherries! Do you like them acidic or extra sweet? We had a Napoleon cherry tree in the garden and honestly, they were so acidic that we'd add too much sugar and it wasn't the same pleasure. So I wouldn't recommend, personally.

    However, if we're lucky enough to visit Antoine's parents in Provence during cherry season in the early summer, my mother-in-law, Madeleine proudly rustles up her Clafoutis with local bigarreau cherries, les Burlat.

    These dark-skinned cherries are huge and firm, deliciously sweet with only a slight acidity. Equivalents are Bing, Chelan, La Early Red (although it's black!), Black Douglas. They're easy to spot as are darker in colour and have a slight heart shape to them.

    This recipe is also good with wild cherries (merises in French).

    For more, see our French cherry market produce page.

    Clafoutis Pronunciation

    The French word, Clafoutis, is occasionally spelled Clafouti in Anglophone countries, as the ending 's' isn't pronounced.

    It sounds just as it's written, "Clafootee".

    What Does Clafoutis Mean?

    According to my Larousse Gastonomique French culinary dictionary (the hard copy has a better explanation), Clafoutis comes from the ancient French verb, Claufir. Clafir, in modern French, also means to fill (remplir) or sprinkle (parsemer).

    slice of cherry custard clafoutis dessert

    Can I Cook Cherries without Pitting Them?

    So many clafoutis recipes call for pitted cherries. However, just like it's traditionally made in the Limousin, we cook the cherries whole without pitting them. The result is that the clafoutis comes with a warning sign before eating (watch out for the stones!) and most of us politely dispose of the stones at the table. I say most of us, as Antoine - in his more natural Corsican style - rocks on the back of his chair, plotting his target as he catapults and projects them less than delicately into the garden, shrugging, 'Heh, je plante!'  It's his Corsican way of saying he's planting cherry trees. Oh, pul-ease!

    I may mock but keep the whole cherries with their stones. During baking for just 30 minutes, the stones impart their slightly almond flavour into the Clafoutis and don't explode their juices if they're unpitted. It's also far quicker than extracting the cherries with dark cherry-juiced hands like Jack-the-Ripper!

    What's more, there's no need to buy any fancy pitting gadgets. So just throw them in as they are naturally and get the family to do the gardening at the table. However, if serving to those more fragile, I'd recommend you remove the stones.

    Gluten Free Clafoutis Recipes

    This recipe uses a little flour but to make a gluten free version, replace with half the amount of cornflour or cornstarch (Maïzena in France).

    Likewise, for a gluten free version, replace plain flour with ground almonds (almond flour) as it's such a lovely combination with summer fruits. See my other Clafoutis recipes:

    • Strawberry Almond Clafoutis recipe made with ground almonds or pistachios (on video and in this recipe post, I also make it with Mirabelle Plums or Apricot and Lavender);
    • Blueberry and Lemon Clafoutis; and
    • Raspberry and Lemon Verbena.

    dark cherries in a buttered and sugared ovenproof dish ready to pour in clafoutis batter

    Cherry Clafoutis Recipe - the Classic French

    Printable recipe card below

    • Preheat the oven to 180°C/160°C fan/360°F (gas 4).
    • Prepare the dish: butter an ovenproof china or pyrex dish (22cm diameter and 5cm deep) large enough to hold the cherries in a single layer.  Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish.
    • Place the washed and dried cherries in it. An easy rule of thumb for amount of cherries used is that they should fill the dish in one layer. So when baking, they will be evenly distributed. We normally keep the stones but if you prefer without, then pit them first.
    pie dish with roasted cherries surrounded by eggs and a cream batter and whisk
    also delicious made with pre-roasted cherries for an intense flavour
    • Prepare the batter: combine the flour, vanilla powder, salt and sugar in a large bowl. Using a balloon whisk, mix in the eggs until the mixture is smooth.  Continue whisking adding the milk, cream and Kirsch (or almond extract).
      This way there will be no lumps in the batter.
    • Optional nutty topping: I often add slivered almonds which toast nicely in the oven, adding a lovely texture - but this is not classic. Normally it's without but I love how the flavour echoes the almond-likeness of the cherries.

    pouring clafoutis batter over whole cherries in a baking dish

    • Bake for about 35 minutes or until lightly browned and set. Leave to cool slightly then lightly dust with a little icing/confectioner's sugar.

    baked cherry clafoutis dessert

    Do you Eat Clafoutis Hot or Cold?

    A cherry clafoutis is never served hot, straight out of the oven.

    First leave to cool and either serve slightly warmed, at room temperature or chilled.
    Serve slices directly from the dish.

    Although served for dessert or teatime, we also love this chilled for breakfast or brunch on the weekends.

    baked cherry custard in a pie dish sprinkled with powdered sugar and toasted almonds

    Cherry Clafoutis - Crème Brûlée Style

    Like most French households, we make this every cherry season. It's such a popular dish that I often make it without the recipe! Except this one time I completely forgot to add the sugar in the batter.  In any case, there isn't much sugar in the batter as the cherries add some of the sweetness as they roast in the oven while baking.

    So I added 1-2 tablespoons of Cassonade (French light brown sugar, refined cane or demerara) on top of the baked Clafoutis once it had cooled.  As a result, I scorched the top with a blowtorch (or toast under the grill for a couple of minutes). It was a culinary mistake that ended up as a surprise treat - much like the Tarte Tatin.

    Et voilà : a Cherry Clafoutis in the style of Crème Brûlée is another version!
    Incidentally, have you tried this berry crème brûlée?

    ariel view of a cherry dessert with a creme brulee like topping

    What shall we call it? A Cherry Clafoutis Brûlée? If you love caramel like us, then this version is for you.

    Speaking of caramel, don't forget the other custard cream classic, crème caramel.

    cherry clafoutis cross section with pitted cherrieswith brulee topping

    Easiest Clafoutis Recipe on Video

    To see how versatile this dessert is, see my Clafoutis demonstration video, made with different fruits and its gluten free version.

    cherry clafoutis baked in dish topped with toasted almonds on rustic wooden table

    Cherry Clafoutis

    Jill Colonna
    Easy French recipe for the classic Cherry Clafoutis, a baked custard speciality from the Limousin region. Serve this dessert at room temperature or chilled for teatime, dessert or breakfast.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dessert, Party Food, Picnics
    Cuisine French
    Servings 6 people
    Calories 265 kcal

    Equipment

    • deep ovenproof china or pyrex dish (22cm diameter and 5cm deep)

    Ingredients
      

    For the ovenproof dish:

    • 10 g (1 tbsp) butter softened
    • 10 g (1 tbsp) sugar

    Clafoutis batter:

    • 500 g (18oz) fresh black cherries washed, not pitted
    • 50 g (2oz/6 tbsp) plain flour (all-purpose)
    • ½ teaspoon baking powder
    • ½ teaspoon vanilla powder (or extract)
    • 65 g (3oz or ⅓ cup) sugar
    • good pinch salt (fleur de sel)
    • 4 eggs organic
    • 1 egg yolk
    • 150 ml (¼ pint/ ⅔ cup) whole milk
    • 125 ml (4fl oz/ ½ cup) pouring cream (or 15% half fat cream)
    • 1 tablespoon Kirsch/Amaretto liqueur (or 3 drops almond extract)

    Instructions
     

    • Preheat the oven to 180°C/160°C fan/360°F (gas 4).
      Butter an ovenproof china or pyrex dish (22cm diameter and 5cm deep) large enough to hold the cherries in a single layer. Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish. Place the cherries in it (that have been washed and dried).
    • Combine the flour, vanilla, baking powder, salt and sugar in a large bowl. Using a balloon whisk, mix in the eggs until the mixture is smooth.  
      Continue whisking adding the milk, cream and Kirsch (or almond extract). Pour over the cherries.
    • Bake for about 35 minutes until set and lightly browned.

    Notes

    How to Serve Clafoutis

    Leave to cool and serve at room temperature directly from the dish or chilled with a light dusting of icing/confectioner's sugar.

    Clafoutis Recipes

    This dish is also delicious made with small fresh mirabelle plums, or see my recipes for a strawberry almond clafoutis or blueberry clafoutis when cherries are not in season.

    Gluten Free Clafoutis 

    Replace the flour with half the amount of cornflour/cornstarch for a gluten free version.

    Cherry Clafoutis Brûlée 

    Sprinkle 1-2 tablespoon Cassonade/light brown or cane sugar on top of the chilled (baked) dessert, then either scorch the sugar using a blowtorch or pop under a hot grill for 2 minutes.
    Keyword baking with cherries, cherry clafoutis recipe, cherry desserts, classic French clafoutis, easy french dessert recipe

    This recipe post was first published 11 June 2015 but has now been completely updated with new images

    Asparagus Clafoutis

    Savoury Clafoutis

    Have you tried this savoury asparagus clafoutis yet? It's a delicious light and summery supper dish with parmesan sauce.

    More Classic French Dishes

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

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      Made this? Rate this recipe...




    1. Betty

      June 06, 2022 at 2:28 pm

      5 stars
      Such an easy and delicious recipe, Jill! Time to make another one!

      Reply
      • Jill Colonna

        June 06, 2022 at 3:03 pm

        So thrilled you like it, Betty. Here's to cherry season - wishing you loads!

        Reply
    2. Radwa

      January 16, 2021 at 10:22 pm

      This looks amazing and easy to make; I can't wait to try it.

      Reply
      • Jill Colonna

        January 16, 2021 at 11:02 pm

        Great news - it's not only delicious but great with all different summer fruits, plus savoury too!

        Reply
    3. Tracy

      August 03, 2019 at 12:54 pm

      5 stars
      Just made a 3rd cherry clafoutis. This time I told the husband that I was going to use the cherries unpitted. Now I have made 2 sans pits and 1 with the pits. I must say I LOVE the unpitted version, husband prefers his without pits. I found with the pits left in, the cherries themselves were so much more juicy and flavourful.
      This recipe has now become a staple in our house. Looking forward to trying it with other seasonal fruit too.

      Reply
      • Jill Colonna

        August 03, 2019 at 12:56 pm

        That's great, Tracy. Agreed on the cherries making it all juicier - and easier to prepare too without all the pitting. Here's to everyone helping you "plant"! Don't forget I now have updated clafoutis recipes using other fruits and a gluten-free version too:
        - raspberry - lemon verbena clafoutis
        - strawberry - pistachio clafoutis
        - blueberry - lemon clafoutis

        Reply
    4. Sandra

      June 18, 2017 at 11:43 pm

      The thing I like about the French versions is you don't have to pit the cherries. I find the cherry pitting is the most work. Looks like we'll be having many more clafoutis now.

      Reply
      • Jill Colonna

        June 19, 2017 at 10:47 am

        So glad you'll be making more of this, Sandra. And to top it, clafoutis with cherry stones has more flavour!

        Reply
    5. Christina @ Christina's Cucina

      June 15, 2015 at 8:59 am

      I have made one clafoutis in my life and it was horrible! It's actually put me off every making one again, but your photos are enticing me to try one more time! I even showed my French friend, who agreed! It must have been a bad recipe I used.

      I'll let you know if I do give it another go! Thanks, Jill!

      Reply
      • Jill Colonna

        June 15, 2015 at 9:22 am

        Oh please do make this and let me know how it goes, Christina. I hate stodgy floury versions and too eggy - this one has been tried and tested many times and it's how we much prefer it ...

        Reply
    6. Jill Colonna

      June 14, 2015 at 12:55 pm

      Thanks also for your lovely comments and shares on social media. It has been wonderful to see it being made again via my friends on Instagram. Bon weekend x

      Reply
    7. Liz

      June 12, 2015 at 3:52 am

      Gorgeous clafoutis, Jill! I think your MIL would be proud, but I'll let YOU tell her 😉 And giggling at your Antoine tossing out his pits to the garden--I know my boys would be happy to join in.

      Reply
      • Jill Colonna

        June 12, 2015 at 3:34 pm

        Thanks, Liz. I giggle too at Antoine tossing them into the garden. Not giggling as much today to discover my geraniums covered in cherry stones! Yep - can you imagine him being the ring-leader with your boys? Catastrophe. 😀

        Reply
    8. Parisbreakfast

      June 11, 2015 at 5:37 pm

      I had to stop reading, get up and go get a handful of cherries to eat while reading the rest of this yummy post. Great minds etc..I just did a cerises post too!
      My favorite fruit and love cloufouti though it's near impossible to spell and pronounce.
      Cheers

      Reply
      • Jill Colonna

        June 11, 2015 at 5:45 pm

        Loved your post about the cherries on the cake and your lovely watercolours, Carol. OK, say Cla-foot-ie. See? Easy.

        Reply

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