I made my first cherry clafoutis one summer when I had more cherries than I knew what to do with. Since then, it's become one of those easy desserts I look forward to every year.
There's something satisfying about pouring a silky batter over fresh fruit and watching it puff into something golden and elegant. The cherries bake into the custard until they're just jammy, and the whole thing is fragrant with vanilla and cream.
I usually serve cherry clafoutis warm with powdered sugar, but it's just as lovely chilled straight from the fridge. No mixer needed, no tricky steps, just fresh ingredients and a gentle bake that always delivers.
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⭐Why You'll Love This Cherry Clafoutis
- It's Simple but Feels Special: You only need a few basic ingredients to make something truly memorable.
- No Fancy Equipment Required: Just a bowl, a whisk, and a baking dish.
- Great Way to Use Summer Cherries: This recipe brings out their best flavor and texture.
🧾Cherry Clafoutis Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cherries & Base Prep: I use fresh cherries and pit them by hand; they stay whole and juicy in the custard. Brushing the baking dish with butter and dusting it with sugar gives the edges that lovely golden finish.
- Eggs, Sugar & Vanilla: The eggs are whisked until slightly frothy, which gives the clafoutis a gentle rise. I like using caster sugar for its fine texture and a full teaspoon of vanilla to warm it all up.
- Flour, Milk & Cream: I sift in the flour to keep the batter lump-free, then slowly whisk in whole milk and whipping cream for a rich, custardy texture that still feels light.
- Butter & Salt: A bit of melted butter in the batter adds richness, and just a pinch of sea salt rounds out the sweetness perfectly.
👩🏻🍳How to Make Cherry Clafoutis
You can find the complete printable Cherry Clafoutis recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Batter: Whisk eggs, sugar, salt, and vanilla. Sift in flour, then add milk, cream, and melted butter until smooth.
2. Prepare the Dish: Butter a baking dish, coat with sugar, and spread the pitted cherries evenly on the bottom.
3. Assemble: Pour the batter over the cherries, ensuring they're fully covered.
4. Bake and Serve: Bake at 180°C (350°F) or 160°C (320°F fan) for 35-40 minutes. Cool cherry clafoutis slightly, then serve warm or at room temperature.
💭Tips for Recipe Success
Don't Overfill the Dish: Leave a bit of room at the top, clafoutis puffs up as it bakes, then settles as it cools.
Let the Batter Rest: I sometimes let it sit for 10 minutes before baking to improve the texture; it helps everything come together smoothly.
Leftovers Keep Well: I cover and refrigerate any extra slices. They're delicious cold or gently reheated in the oven the next day.
❓Commonly Asked Questions
Clafoutis is a classic French dessert that's like a cross between a cake and a custard. It's traditionally made with fresh cherries arranged in a buttered dish, then covered with a thick, pancake-like batter and baked until golden and puffy. You can also use other fruits like berries, plums, or apricots. It's simple, delicious, and best enjoyed warm.
🍮More Pudding Recipes to Try!
If you're enjoying this Cherry Clafoutis, you'll definitely want to try these delicious pudding recipes next:
- Magnolia Bakery Banana Pudding
- Bread Pudding
- Natilla (Spanish Custard)
- Caramel Pudding
- Arroz con Leche (Spanish Rice Pudding)
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Cherry Clafoutis
Ingredients
- 450 g Fresh Cherries - Pitted
For Preparing the Baking Dish:
- 10 g Unsalted Butter
- 20 g Caster Sugar
For the Batter:
- 3 Eggs
- 80 g Caster Sugar
- 1 teaspoon Vanilla Extract
- 30 g Unsalted Butter
- 35 g Plain Flour
- 100 ml Whole Milk
- 130 ml Whipping Cream
- ¼ teaspoon Sea Salt
Instructions
- Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
- Remove the pits from the fresh cherries using a cherry pitter and set them aside.
- Brush a 23 cm (9-inch) baking dish with melted butter.
- Sprinkle caster sugar evenly over the buttered dish, tilting to coat the bottom and sides. Shake out any excess.
- In a mixing bowl, whisk together the eggs, caster sugar, salt, and vanilla extract until well combined and slightly frothy.
- Sift in the plain flour and whisk until smooth and free of lumps.
- Gradually whisk in the milk, whipping cream, and melted butter until the batter is fully combined and smooth.
- Arrange the pitted cherries evenly in the prepared baking dish.
- Pour the batter gently over the cherries, making sure they are well distributed.
- Bake for 35-40 minutes, or until puffed, golden brown, and just set in the center. A toothpick inserted should come out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This cherry clafoutis is pure summer on a plate! The cherries are so juicy and the custard is perfectly light and fluffy. Yum!