Imagine a dessert that perfectly captures the essence of rustic French countryside baking. This Cherry Clafoutis Recipe delivers just that—a simple, elegant dish where sweet, juicy cherries are baked into a tender, flan-like custard. It’s the kind of dessert that looks effortlessly impressive yet is surprisingly easy to whip up with just a few pantry staples. Whether you’re a seasoned baker or new to the kitchen, this recipe will guide you to a perfect, golden-brown clafoutis every single time.
We’ll walk through everything, from picking the right ingredients to the simple steps for creating that signature puffed, custardy texture. Get ready to fall in love with your new favorite way to enjoy summer cherries.
It only takes a few minutes to whip up this simple batter!
What is a Cherry Clafoutis?
A clafoutis (pronounced “kla-foo-TEE”) is a classic French dessert that originates from the Limousin region of France. It features fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick, flan-like batter. When baked, the batter puffs up around the fruit, creating a texture that’s a delightful cross between a Dutch baby pancake and a baked custard. It’s rustic, comforting, and an authentic taste of French home cooking.
Why You’ll Love This Easy Cherry Clafoutis Recipe
This isn’t just another dessert recipe; it’s a game-changer for anyone who loves simple, elegant treats. Here’s why this will become your go-to:
Incredibly Simple Ingredients: You likely have everything you need—flour, sugar, eggs, milk, and butter—already in your kitchen.
Quick and Easy to Prepare: The batter comes together in minutes in a single bowl. The hardest part is waiting for it to bake!
Effortlessly Elegant: Served warm and dusted with powdered sugar, it’s a showstopper that’s perfect for everything from a weeknight treat to a dinner party dessert.
Perfectly Balanced Flavors: The sweetness of the cherries bursts through the rich, vanilla-scented custard for a truly irresistible bite. For another fruity dessert, try these Cherry Pie Bars.
The Key Ingredients
The beauty of a classic Cherry Clafoutis recipe lies in its simplicity. Here’s what you’ll need:
The perfect bite: rich custard and a burst of sweet cherry.
Fresh Cherries: The star of the show! Sweet, dark cherries are traditional. Pitting them is optional; leaving the pits in is said to impart a subtle almond flavor, but pitting makes for easier eating.
All-Purpose Flour: Provides the structure for the light batter.
Granulated Sugar: Just enough to sweeten the custard without overpowering the fruit.
Eggs: They create the rich, custardy texture. Use room temperature eggs for the best results.
Whole Milk: Adds moisture and richness. For the creamiest texture, avoid using skim milk.
Melted Butter: Gives the clafoutis a richer flavor and tender crumb.
Vanilla and Almond Extract: A touch of both enhances the flavor of the cherries and adds a classic French bakery aroma.
Salt: A pinch of salt balances all the flavors perfectly.
How to Make Cherry Clafoutis Step-by-Step
Making this classic dessert is easier than you think. Follow these simple steps for a perfect result.
Preheat and Prepare: First, preheat your oven to 375°F (190°C). Generously butter a 9-inch pie dish or a cast-iron skillet. Sprinkle a tablespoon of sugar over the butter and tilt the dish to coat it evenly. This creates a wonderful, slightly caramelized crust.
Arrange the Cherries: Wash and pit your cherries if desired. Arrange them in a single layer in the bottom of your prepared dish.
Mix the Batter: In a medium bowl, whisk together the flour, salt, and remaining sugar. In a separate, larger bowl, whisk the eggs until they are light and frothy. Then, whisk in the milk, melted butter, vanilla extract, and almond extract.
Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix; a few small lumps are perfectly fine. The batter will be thin, similar to a crêpe batter.
Pour and Bake: Gently pour the batter over the cherries in the dish. Bake for 35-45 minutes, or until the clafoutis is puffed, golden brown, and a tester inserted into the center comes out clean.
Cool and Serve: Let the clafoutis cool on a wire rack for at least 15 minutes. It will deflate as it cools—this is normal! Dust generously with powdered sugar just before serving.
Pro Tips for the Best Clafoutis
Unlock the secrets to a truly bakery-worthy clafoutis with these expert tips.
Use Room Temperature Ingredients: Allowing your eggs and milk to come to room temperature helps the batter come together smoothly for a more uniform, tender texture.
Don’t Overmix the Batter: Mix only until the ingredients are just combined. Overmixing can develop the gluten in the flour, resulting in a tougher, more rubbery texture instead of a delicate custard.
Preheat Your Pan: For an extra-crispy bottom crust, place your buttered and sugared pan in the preheating oven for a few minutes before adding the cherries and batter.
Serving and Storing Your Cherry Clafoutis
This Cherry Clafoutis Recipe is best enjoyed warm, fresh from the oven. Dust it with powdered sugar for a classic presentation. It’s also delicious with a dollop of crème fraîche, a scoop of vanilla ice cream, or some lightly whipped cream.
To store, cover any leftovers tightly and refrigerate for up to 3 days. You can enjoy it cold or reheat it gently in a 300°F (150°C) oven for about 10-15 minutes until warmed through.
A clafoutis is traditionally made with black cherries. A flaugnarde uses the exact same batter but is made with any other fruit, such as peaches, plums, apples, or berries.
A rubbery texture is usually caused by overmixing the batter. When you overmix, you develop too much gluten in the flour. To avoid this, whisk the batter only until the ingredients are just combined. A few small lumps are perfectly fine.
Traditionally, the cherries are left whole with the pits in. The pits are said to release a subtle, almond-like flavor into the custard as it bakes. However, for easier eating, most modern recipes (including this one) call for pitting the cherries first.
A clafoutis can be baked in any oven-safe dish, but a 9-inch pie plate, a ceramic baking dish, or a well-seasoned cast-iron skillet are excellent choices. They distribute heat evenly, which helps the clafoutis cook perfectly.
Discover More Delicious Dessert Recipes
If you loved this simple yet elegant dessert, you’re sure to enjoy exploring other baking adventures. For another classic French treat, try this authentic French Madeleine Recipe. Or, if you’re in the mood for something rich and decadent, you can’t go wrong with our reader-favorite Chocolate Madeleine Recipe.
Share Your Creation!
We are thrilled for you to try this easy and delicious Cherry Clafoutis Recipe! It’s a truly special dessert that’s perfect for any occasion. If you make it, please leave a comment below to let us know how it turned out. Don’t forget to share a photo of your beautiful creation on Pinterest!
This simple Cherry Clafoutis is the perfect way to enjoy fresh summer cherries!
Cherry Clafoutis Recipe
FL Recipes
Cherry Clafoutis Recipe (Classic French Dessert)
This easy Cherry Clafoutis Recipe creates a classic French dessert with a rich, custard-like batter and sweet cherries. Learn to make this simple, rustic, and elegant dish that's perfect for any occasion, from brunch to dessert.
2tablespoonsunsalted buttermelted, plus more for the dish
1teaspoonvanilla extract
1/4teaspoonalmond extract
2tablespoonspowdered sugarfor dusting
Equipment
1 9-inch pie dish or cast-iron skillet
2 Mixing Bowls
1 Whisk
Method
Preheat your oven to 375°F (190°C). Generously butter a 9-inch pie dish or cast-iron skillet. Sprinkle with 1 tablespoon of sugar and tilt the dish to coat it evenly.
Arrange the pitted cherries in a single layer across the bottom of the prepared dish.
In a medium bowl, whisk together the flour, 1/2 cup of granulated sugar, and salt.
In a larger bowl, whisk the eggs until light and frothy. Whisk in the room temperature milk, melted butter, vanilla extract, and almond extract until well combined.
Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are okay. The batter will be thin.
Carefully pour the batter over the cherries in the dish. Bake for 35-45 minutes, or until the clafoutis is puffed, golden brown, and a knife inserted into the center comes out clean.
Let the clafoutis cool on a wire rack for at least 15 minutes before serving. Dust generously with powdered sugar just before slicing and serving warm.
Nutrition
Calories: 210kcalProtein: 5gFat: 8gFiber: 1g
Notes
Tip 1: For a traditional presentation, you can leave the pits in the cherries. This is said to add a subtle almond flavor to the dish. Tip 2: Feel free to substitute cherries with other fruits like plums, apricots, or berries to make a flaugnarde. Tip 3: Clafoutis is best served warm, but it's also delicious at room temperature or even cold from the refrigerator the next day.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
