I grew up with French Cherry Clafoutis (or “clafoutis aux cerises”) every summer! This creamy custard-based dessert filled with cherries is super simple to whip up, absolutely delicious and slightly addictive. A French classic you do not want to miss this summer!
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Cherries are these perfect early summer fruits, that make you jump into warmer and sunnier days almost right away. I have these sweet childhood memories around this classic French dessert that my grandmother and my mom would prepare, either with pitted or unpitted cherries. We would then bring it for a long afternoon picnic in the countryside for Bastille Day or another family gathering somewhere in France.
Many years later, I’m here to share with you the classic cherry clafoutis recipe. This timeless dessert is rustic, simple and delicious. Prepared with basic ingredients, it’s no more complicated than a crepe batter. Learn how to bake it too and add it to your baking repertoire.
What is a clafoutis?
A clafoutis (pronouced “kla-foo-tee”) is a a French baked dessert featuring fresh fruits, traditionally cherries, covered with a custard, flan-like batter. The texture is soft and tender, just like a Dutch baby pancake, with bursts of juicy cherries and a satisfying chewy and sometimes slightly crispy rim.
Clafoutis is the easiest French dessert around. It can be prepared with basically any fruits and enjoyed either lukewarm or cold, dusted with confectioners’ sugar and/or served with dollops of whipped cream.
The choice of cherries
Clafoutis are traditionally made with black cherries in France, and sometimes with the Royal Ann Cherry (Bigarreau in French). In North America, the most common variety you could find to make a clafoutis is the Bing cherry.
Pitted or unpitted cherries?
A clafoutis can be prepared with either pitted or unpitted cherries.
- Using unpitted cherries not only makes your work way easier (just add the cherries at the bottom of the baking dish) but it would also enable more flavors. In fact, the pits contain amygdaline, the same active chemical found in almond extract, and would hence bring a subtle nutty note to the clafoutis once baked.
- Using pitted cherries makes more work beforehand but is easier and safer to eat as you will not need to “spit” the pits one bite after another as French do politely. To pit the cherries, simply slice the cherries in half, then remove the pit from one half with the tip of a pointy knife. And do not worry about the missing flavor, as I use almond extract in the recipe!
How to make a cherry clafoutis?
Step 1. Start with preparing the cherries, whether you go for pitted or unpitted cherries (see details below). Rinse then thoroughly and remove the stems. Then add them to the previously greased baking dish in an even layer.
Step 2. Prepare the batter by whisking eggs, milk, flour, sugar. I also add some almond meal in my recipe, which adds some delicious nutty flavors. If you do not have almond meal, use a total of 1 full cup (120g) all-purpose flour. I recommend – although it is not strictly necessary – to leave the batter to rest for a few minutes or ideally 30 minutes before using (like you would do for crepes).
Step 3. Pour the batter over the fruits and bake! The clafoutis will puff up while baking (like a Dutch baby pancake does) and will then deflate once you remove it from the oven. Enjoy warm, lukewarm, or cold.
Which dish should you use for a clafoutis?
The French usually prepare clafoutis in a shallow pyrex pie dish or a ceramic pie dish. This recipe works for one large clafoutis, about a 9-inch (23 cm) round pie dish, oval baking pan, rectangular baking dish, or skillet. Personally, I find that baking a clafoutis in a cast iron skillet is even better. It gives slightly crispy edges, contrasting with the creamy center curd. Alternatively you can use 8 individual 1-cup ramekins.
For whichever option, remember to grease the pie dish with butter generously before adding the cherries and pour the batter over. Do not overload with cherries, or divide them into a few additional individual ramekins if needed. The batter should hardly cover the cherries and it’s ok.
Variations around the clafoutis recipe:
There are many different ways to make a clafoutis. I shared here my very favorite one, combining all-purpose flour and almond meal for extra flavors, and featuring cherries (the most classic version). Find below a few recipe adjustments you could make to this recipe depending on your personal tastes:
- For a nut-free version, skip the almond meal altogether and use all-purpose flour exclusively. To do so, simply use 1 full cup (120g) all-purpose flour.
- Add extra flavor to the custard. You could for instance replace vanilla extract with fresh vanilla beans, replace with lemon zest, or add a splash of Kirsch (a cherry brandy made out of real cherries), rum or another brandy of choice. I recommend you use about 1 Tablespoon brandy.
- Use different fruits. Traditionally, clafoutis are made with stone fruits, the most common ones being cherries and apricots or plums. But you could consider many other fruits, including peaches, pears, apples, and even all kind of berries, rhubarb and figs.
More delicious cherry recipes:
- Best Homemade Cherry Pie
- Rustic Cherry Galette
- Upside-Down Pistachio Cherry Cake
- Fiadone-Style Cheesecake with Cherry Coulis
Other French desserts you may love:
French Cherry Clafoutis
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Cakes and pies
- Cuisine: French
This creamy custard-based dessert filled with cherries is super simple to whip up, absolutely delicious and slightly addictive. A French classic you do not want to miss this summer!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 Tablespoon (15g) unsalted butter
- 1 ¼ cup (300 ml) milk, at 2% or whole milk
- ⅔ cup (130g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract*
- 1 pinch salt
- ¾ cup (90g) all-purpose flour**
- ⅓ cup (30g) almond meal
- 2–3 cups (500–700 ml) cherries, pitted or unpitted
- Confectioners’ sugar, for serving
- Slivered almonds, for decoration (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease generously a 9-inch (23 cm) circular pie dish or skillet (or alternatively 8 individual baking dishes or ramequins).
- In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract*. Add the flour, almond meal and salt, and whisk until smooth.
- Place the cherries at the bottom of the prepared dish and pour batter over.
- Bake for about 45 minutes or 25-30 mins for individual clafoutis. The clafoutis is done when puffed and brown on the edges, and a knife inserted in the center comes out clean. The clafoutis will deflate as it cools. Sprinkle with powdered sugar and slivered almonds if using, and enjoy!***
Notes
* Optional: you could also skip the almond extract and use 1 Tablespoon of Kirsch instead if you don’t mind a little bit of liquor to your dessert. It’s delicious!
** If you do not have almond meal, use a total of 1 full cup (120g) all-purpose flour.
*** You can enjoy the clafoutis warm or cold, up to your liking!
Did you make this recipe?
Lastly, if you make this French Cherry Clafoutis, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Karen
You make it very appetizing! Your pictures are also beautiful, it made me want to try this recipe. Maybe this Friday.
Delphine Fortin
Oh thank you, Karen! I hope you’ll like it 🙂 Del