There’s something utterly magical about baking a Clafoutis. Maybe it’s the way the batter gently puffs up around the fruit as it bakes, or how its custardy center and lightly crisped edges make it feel like both a dessert and a celebration. But for me, Clafoutis is more than just a recipe—it’s a reminder of summers in the countryside, where fresh cherries were picked straight from the tree and tossed into this rustic French classic without a second thought.
Traditionally from the Limousin region of France, Clafoutis (pronounced kla-foo-TEE) was born out of practicality and charm—a way to use up bountiful cherries in a simple batter that straddles the line between flan and pancake. It’s humble, homey, and incredibly easy to throw together. Best of all, it feels special without being fussy. You can serve it warm from the oven with a dusting of powdered sugar, or chilled the next day for a refreshing treat.
This dish brings back memories of breezy weekend mornings when my grandmother would whisk up a Clafoutis while chatting about her childhood in Provence. The scent of vanilla and baked fruit would fill the kitchen, and somehow, just the act of baking this dessert turned an ordinary day into something memorable.
Whether you’re using fresh cherries in summer or frozen ones off-season, this dessert feels like a little piece of French countryside magic—no matter where you are.
Why You’ll Love This Recipe:
- Simple ingredients – You probably have everything in your kitchen already.
- One-bowl batter – No mixers, no fuss.
- Elegant and rustic – Perfect for brunch, dessert, or just because.
- Customizable – While cherries are classic, feel free to swap in other fruits like berries or peaches.
INGREDIENTS YOU’LL NEED:
- 3 large eggs
- 1/2 cup sugar
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pitted cherries (fresh or frozen, thawed and drained if frozen)
- Powdered sugar, for serving
- Butter or non-stick spray, for greasing the dish
HOW TO MAKE CHERRY CLAFOUTIS:
STEP-BY-STEP INSTRUCTIONS:
- Preheat the oven and prep the dish
Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with butter or a light spray of oil. You want a nice coating so the Clafoutis doesn’t stick. - Make the batter
In a large mixing bowl, whisk together the eggs and sugar until they’re light and slightly frothy—this gives the Clafoutis a tender, airy texture. Slowly add in the flour and whisk until smooth. Then pour in the milk, vanilla extract, and salt, and whisk again until fully combined. The batter should be thin and silky, similar to crepe batter. Personal tip: If you’re like me and hate lumps in batter, you can give it a quick pulse in a blender. But hand-whisking works perfectly too—just go slow. - Add the cherries
Spread the pitted cherries evenly across the bottom of your greased dish. Try to keep them in a single layer so every bite gets a pop of fruit. Pour the batter over the top, making sure the cherries stay evenly distributed. - Bake until golden
Bake the Clafoutis for about 35–40 minutes, or until the edges are puffed and golden, and the center is just set. A toothpick inserted into the center should come out clean. The whole kitchen will smell like warm vanilla and sweet cherries—it’s divine. - Cool and serve
Let it cool for about 10 minutes before dusting with powdered sugar. Serve it warm for a cozy dessert, or chill it in the fridge and enjoy it cold—it’s delicious both ways.
HELPFUL TIPS:
- Use a blender for extra smooth batter – If you want a completely lump-free custard, blitz everything together in a blender for 20 seconds.
- Pitting cherries – If using fresh cherries, a cherry pitter will save you loads of time. Otherwise, poke out the pits using a straw or a chopstick.
- Let it rest before slicing – This helps the custard firm up and gives you neater slices.
- Experiment with other fruits – Try blueberries, blackberries, sliced plums, or even poached pears. Just avoid overly juicy fruits like watermelon.
- Dust right before serving – Powdered sugar can dissolve if the Clafoutis is still hot, so wait until it cools slightly.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
NOTES:
This recipe is best enjoyed the day it’s made, but leftovers taste fantastic too. You can make it a day in advance and chill it in the fridge overnight. Just bring it to room temperature or warm it slightly before serving if you’d like.
NUTRITIONAL INFORMATION (per serving, approx.):
- Calories: 170
- Carbohydrates: 25g
- Protein: 5g
- Fat: 5g
- Fiber: 1g
- Sugar: 18g
FREQUENTLY ASKED QUESTIONS:
Can I make Clafoutis dairy-free?
Yes! You can substitute the milk with any plant-based milk like almond, oat, or soy. Just be sure to use unsweetened varieties.
Can I make this gluten-free?
Absolutely. Just swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
What other fruits can I use?
Peaches, plums, berries, and apples all work well. Just be sure to adjust the baking time slightly if using juicier fruits.
Does Clafoutis rise a lot while baking?
Yes, it puffs up beautifully in the oven and then gently deflates as it cools—that’s completely normal.
Do I need to refrigerate leftovers?
Yes, store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days.
STORAGE INSTRUCTIONS:
Once cooled, store your Clafoutis in the fridge, covered, for up to 3 days. You can eat it cold, straight from the fridge, or warm it gently in the microwave for about 20 seconds per slice. Freezing is not recommended, as the custard texture doesn’t hold up well after thawing.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy, fruit-filled treats:
- Baked German Pancake (Fluffy, Delicious Brunch Delight)
- Raspberry Zinger Poke Cake
- Lemon Poppy Seed Pancakes with Blueberry Sauce
- Heavenly Black Forest Cheesecake Delight
CONCLUSION
Cherry Clafoutis is the kind of recipe that reminds us how the simplest things can be the most memorable. A handful of pantry ingredients, a bowl of fruit, and a warm oven are all you need to create something utterly comforting and beautiful. Whether you’re new to French desserts or just looking for a no-fuss recipe with big rewards, this Clafoutis is a must-try.
Print
Classic Cherry Clafoutis
Description
There’s something utterly magical about baking a Clafoutis. Maybe it’s the way the batter gently puffs up around the fruit as it bakes, or how its custardy center and lightly crisped edges make it feel like both a dessert and a celebration. But for me, Clafoutis is more than just a recipe—it’s a reminder of summers in the countryside, where fresh cherries were picked straight from the tree and tossed into this rustic French classic without a second thought.
Traditionally from the Limousin region of France, Clafoutis (pronounced kla-foo-TEE) was born out of practicality and charm—a way to use up bountiful cherries in a simple batter that straddles the line between flan and pancake. It’s humble, homey, and incredibly easy to throw together. Best of all, it feels special without being fussy. You can serve it warm from the oven with a dusting of powdered sugar, or chilled the next day for a refreshing treat.
This dish brings back memories of breezy weekend mornings when my grandmother would whisk up a Clafoutis while chatting about her childhood in Provence. The scent of vanilla and baked fruit would fill the kitchen, and somehow, just the act of baking this dessert turned an ordinary day into something memorable.
Whether you’re using fresh cherries in summer or frozen ones off-season, this dessert feels like a little piece of French countryside magic—no matter where you are.
Ingredients
3 large eggs
1/2 cup sugar
1 cup milk
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pitted cherries (fresh or frozen, thawed and drained if frozen)
Powdered sugar, for serving
Butter or non-stick spray, for greasing the dish
Instructions
-
Preheat the oven and prep the dish
Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with butter or a light spray of oil. You want a nice coating so the Clafoutis doesn’t stick. -
Make the batter
In a large mixing bowl, whisk together the eggs and sugar until they’re light and slightly frothy—this gives the Clafoutis a tender, airy texture. Slowly add in the flour and whisk until smooth. Then pour in the milk, vanilla extract, and salt, and whisk again until fully combined. The batter should be thin and silky, similar to crepe batter.Personal tip: If you’re like me and hate lumps in batter, you can give it a quick pulse in a blender. But hand-whisking works perfectly too—just go slow.
-
Add the cherries
Spread the pitted cherries evenly across the bottom of your greased dish. Try to keep them in a single layer so every bite gets a pop of fruit. Pour the batter over the top, making sure the cherries stay evenly distributed. -
Bake until golden
Bake the Clafoutis for about 35–40 minutes, or until the edges are puffed and golden, and the center is just set. A toothpick inserted into the center should come out clean. The whole kitchen will smell like warm vanilla and sweet cherries—it’s divine.
-
Cool and serve
Let it cool for about 10 minutes before dusting with powdered sugar. Serve it warm for a cozy dessert, or chill it in the fridge and enjoy it cold—it’s delicious both ways.
Notes
This recipe is best enjoyed the day it’s made, but leftovers taste fantastic too. You can make it a day in advance and chill it in the fridge overnight. Just bring it to room temperature or warm it slightly before serving if you’d like.