Easy recipe for French Cherry Clafoutis, a classic French custard dessert from the Limousin region in France. Traditionally made with cherries, it's so good for picnics and breakfast too. Discover the best cherries to use with my baking tips to make it extra light with less sugar and more flavour.
I just made this. I must say it exceeded my expectations. It's absolutely delicious and very easy to make. Will definitely make again. - Michelle
Is Cherry Clafoutis Hard to Make?
Not at all. Cherry clafoutis is one of the easiest French desserts you can make.
There's no need for a blender or mixer - just whisk the batter by hand, pour over the cherries and bake. The texture is forgiving, so it doesn't need precision like pastries or macarons.
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 the 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).
What Does a Cherry Clafoutis Taste Like?
Traditional cherry clafoutis is a light baked custard with cherries. Despite using eggs, it's not overly eggy - more like a delicate set cream, similar to a French crêpe batter once baked.
The fresh fruits are baked in the batter, which concentrates their flavours making 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 with hazelnut flour, orange zest and tops with a Speculoos (Biscoff) crumble. While it's good, it's straying from the authentic recipe.
What Cherries are Best for Clafoutis?
Any kind of fresh cherries are best for clafoutis. It depends how you like your cherries. Sweet dark cherries such as Burlat, Bing, Chelan, La Early Red or Black Douglas are perfect. They're juicy, slightly firm and hold their shape when baked.
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.
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.
This recipe is also good with wild cherries (merises in French).
For more, see the market page on cherries.
Can I Cook Cherries without Pitting Them?
Traditional cherry clafoutis is made with unpitted cherries. In the traditional Limousin-style clafoutis, cherries are baked whole, stones and all. There's no need to pit them first, just give everyone a friendly heads-up at the table.
Most will discreetly deal with the stones, unlike my husband, Antoine, who catapults them into the garden with a cheerful, "Heh, je plante!" (Apparently, he's single-handedly reforesting Corsica.)
Leaving cherries unpitted isn't just fuss-free: it adds a delicate almond note during the quick 30-minute bake and avoids the sticky mess of cherry juice everywhere.
That said, if you're cooking for anyone who's less cherry-stone-savvy, it's best to pit them. Use this cherry pitter - it's the best I've found, and it makes prep easy.
Can I Make it with Frozen Cherries?
Although much better made with fresh cherries, you can also use frozen. No need to thaw before baking. As they release more liquid, bake for an extra 10-15 minutes.
Can You Freeze Cherry Clafoutis?
If using fresh cherries, you can freeze cherry clafoutis. However, I wouldn't recommend it. Somehow freezing custards bring out their liquid and lose their flavour. So, although it's possible, if you can make it fresh it's preferable - even using frozen cherries.
Gluten-Free Clafoutis
To make a gluten-free clafoutis, replace the flour with cornflour (or cornstarch) (Maïzena in France) or ground almonds. Almond flour gives a softer, slightly nutty texture that works particularly well with summer fruits.
Easy Cherry Clafoutis Recipe - Without a Blender
Printable recipe card below
Preheat the oven to 180°C/360°F.
Prepare the dish or pie pan: butter the dish and sprinkle over the sugar, shaking it all around so that it coats the surface.
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.
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 (you could use a blender but it's not necessary). Continue whisking adding the milk, cream and Kirsch (or almond extract). This way there will be no lumps in the batter.
Optional almond 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.
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.
Do you Eat Clafoutis Hot or Cold?
A cherry clafoutis is never served hot, straight out of the oven. First leave to cool slightly and serve still warm, 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. As we never serve clafoutis hot, except for savoury clafoutis (see below), there's no need to reheat it.
More Cherry Clafoutis FAQ
Yes. Clafoutis is ideal made ahead and can be kept in the fridge for up to 2 days. Serve at room temperature or chilled.
You can, but it's not recommended as the custard can become watery after thawing. However you can make clafoutis with frozen cherries. Just bake 10-15 minutes longer.
What's the Best Fruit for Clafoutis?
Cherries are the traditional fruit for clafoutis, giving a soft, lightly sweet flavour as they bake into the custard. Other fruits, including berries, work well too:
- Strawberry clafoutis - softer naturally sweeter (gluten-free version with almond flour)
- Raspberry Clafoutis sharper and more vibrant with ground almonds
- Blueberry clafoutis with lemon for a citrus twist
- make it savoury! Try this asparagus clafoutis with parmesan sauce.
Looking for more custard desserts like this? My e-book Master Crème Caramel shows you how to create simple French custards with seasonal twists - including a delicious rhubarb version - all easily made at home.
Plus join my French custard e-mail list for a free guide to custard recipes.
Cherry Clafoutis
Equipment
- ceramic pie dish cake tin 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 (see NOTES)
- 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) half fat pouring cream 15% fat (or 'half and half')
- 1 tablespoon Kirsch/Amaretto liqueur (or 3 drops almond extract)
Instructions
- Preheat the oven to 180°C/360°F (160°C fan/gas 4). Butter an ovenproof china or pyrex dish 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 dry ingredients in a large bowl: flour, vanilla, baking powder, salt and sugar. 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.
Video
Notes
How to Serve Clafoutis
Leave to cool and serve at room temperature directly from the dish or chilled.Pitted vs Non-Pitted Cherries?
Although we don't pit cherries as we like the extra almond flavour from the stones, if you prefer without, then remove before baking. This doesn't change cooking time.Can I Make Cherry Clafoutis with Frozen Cherries?
Although much better made with fresh cherries, you can also use frozen. As it has more liquid, bake for an extra 10-15 minutes.More Clafoutis Variations
Now all available in my e-book, Master Crème Caramel: Secrets to 5 Classic French Desserts from Paris, including a step-by-step recipe for rhubarb clafoutis and more French desserts. This dish is also delicious made with small fresh mirabelle plums, or see my recipes for a strawberry clafoutis, raspberry clafoutis or blueberry clafoutis when cherries are not in season.Gluten Free
Replace the flour with half the amount of cornflour/cornstarch (25g/ 3 tbsp) for a gluten-free version.This recipe post was first published 11 June 2015 but is now completely updated
Jane
My favourite ever breakfast/dessert offered with so many variations : thank you for a great recipe Jill
Jill Colonna
So thrilled you like this, Jane. Nothing to beat such an easy recipe over the summer - it's a win-win! Enjoy the variations x
Michelle Hanson
I just made this. I must say it exceeded my expectations. It’s absolutely delicious and very easy to make. Will definitely make again.
Jill Colonna
So thrilled you like this recipe, Michelle. Thanks so much for taking the time to review! Don't forget I have more clafoutis recipes for you, including savoury. Help yourself x
Betty
Such an easy and delicious recipe, Jill! Time to make another one!
Jill Colonna
So thrilled you like it, Betty. Here's to cherry season - wishing you loads!
Radwa
This looks amazing and easy to make; I can't wait to try it.
Jill Colonna
Great news - it's not only delicious but great with all different summer fruits, plus savoury too!
Tracy
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.
Jill Colonna
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
Sandra
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.
Jill Colonna
So glad you'll be making more of this, Sandra. And to top it, clafoutis with cherry stones has more flavour!
Christina @ Christina's Cucina
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!
Jill Colonna
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 ...
Jill Colonna
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
Liz
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.
Jill Colonna
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. 😀
Parisbreakfast
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
Jill Colonna
Loved your post about the cherries on the cake and your lovely watercolours, Carol. OK, say Cla-foot-ie. See? Easy.