Cherry Clafoutis

Cherry Clafoutis

Clafoutis is a delicious French baked dessert that is a cross between a cake and custard, and is perfect for summer. Traditional clafoutis are made using cherries with their pits still in, which are supposed to add more flavor to the dish. In this recipe the pits are removed, making this dessert easier to eat, but you can do it either way. There are many variations of clafoutis using different fruits, depending on the recipe, and this one is my recipe for you guys.

The clafoutis is best served warm with a dusting of powdered sugar and vanilla ice cream on the side.



(4- 6 servings)

  • 1 tablespoon butter,at room temperature
  • 1/4 cup sugar, plus more for the baking dish
  • 2 eggs, at room temperature
  • 1 cup cherries, pitted
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1/4 cup all purpose flour
  • Pinch salt
  • Vanilla ice cream for serving



  1. Make the batter: Sift the flour, sugar, and salt into a bowl. In a separate bowl, whisk the eggs and heavy cream until well blended. Add the egg mixture to the flour mixture and whisk until smooth.
  2. Preheat the oven to 350 degrees F. Grease an oval oven-proof dish or individual dishes, with the butter. Sprinkle the bottom and sides with sugar.
  3. Place the cherries in the oven-proof dish. Pour the batter over the cherries and place in the oven.
  4. Bake for 30 to 40 minutes or until the custard is firm. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm with a scoop of ice cream.
  5. Cherry Clafoutis with Ice cream

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  1. says

    This is cruel! We won’t have cherries here for months yet, and I want, I want, I want!
    Well, I will calm myself and think of it as a promise of good things to come!
    Thanks Erica

  2. says

    Wow I can not tell you how good that looks, I think I am with you, I would prefer the cherry without stones. It is not very elegant to spit out pitts while you are eating. :)

  3. says

    Okay, now I know what I’m doing with some of the beautiful cherries I just recently bought. I really thought making a clafoutis was harder than this.
    Thanks for the incentive.

  4. says

    I need to try again with clafoutis. I attempted a blackberry version a couple of weeks ago, and it didn’t turn out well at all. Too firm on the bottom and too goopy on top. Yours looks great, and now I’m inspired to try again!

  5. says

    Hey Erica, I’ve been seeing a lot of Clafoutis lately. It sounds good, and yours looks perfectly executed. If I try this type of thing out, I’ll use your post here as a guide.
    Have a nice weekend!

  6. says

    Oh Erica, this looks so sweet and delicious! I always love the pictures of your food and they are always taken outside. Love it!

  7. says

    A wonderful clafoutis! I actually made one just a few days ago but I’m a bit shy about posting a photo of it – the cherries sunk to the bottom so it doesn’t have the rich, juicy, fruity look of yours. I will have to try your recipe instead – it would be a great reason to buy more cherries! 😎

  8. says

    I had been seeing so many clafoutis that i had to make mine last week., with peach and cherry. What a neat idea to serve it with ice cream. We ate ours straight out of the oven. beautiful pictures.

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