Cherry Clafoutis (French recipe)
For me, cherry clafoutis is the ultimate taste of summer — bursting with childhood memories, fruity, simple, and delightfully fuss-free. Every year, it’s a must-bake in our family, a recipe that’s been passed down for generations!
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5 Tips for the Perfect Cherry Clafoutis!
Clafoutis is a classic French dessert that’s somewhere between a custard and a pancake, baked with fresh cherries. It’s so easy to make that I whip it up all the time: it’s quick, uses ingredients you probably already have in your kitchen, and it’s light — perfect after a hearty meal. Here are a few tips:
- Use ripe seasonal cherries: they are the basis for a naturally sweet and juicy clafoutis!
- Does the batter seem runny? That’s normal! This is exactly how it should be – mix the batter just until combined. Overmixing can make your clafoutis dense, but a quick stir keeps it wonderfully creamy and tender.
- Use a shallow baking dish: A dish that isn’t too deep helps the clafoutis bake evenly and ensures the creamy center sets just right.
- Pre-bake the batter: Bake the clafoutis batter on its own for about 10 minutes before adding the cherries. This helps set the base so the fruit doesn’t sink to the bottom while baking.
- Switch up the fruit: Check out the ideas below for delicious ways to change up your clafoutis with seasonal fruits all year round.
Tip: In France, we also make savoury clafoutis – my favorite is the clafoutis with zucchini and goat cheese. Perfect for a brunch or to take along.
Recipe card
Cherry Clafoutis (French recipe)
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Equipment
- 1 round dish (23 cm or 9 inches)
Ingredients
- 4 cups about 1 1/3 lbs fresh pitted cherries, 600 g
- 3 large eggs
- 1/2 cup all-purpose flour 60 g
- 1/4 cup cornstarch 30 g
- 1/2 cup granulated sugar plus 1 tablespoon for dusting the buttered dish, 100 g
- 1 1/4 cups whole milk 300 ml
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 teaspoon lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C).
- Butter the baking dish and sprinkle it with sugar.
- In a large mixing bowl, whisk the eggs with the sugar and salt until well combined. Stir in the flour and cornstarch until no lumps remain. Add the vanilla and lemon zest, then slowly pour in the milk, whisking until you have a smooth batter.
- Pour the batter into the prepared dish and pre-bake for 10 minutes. Remove from the oven, scatter the cherries evenly over the top, and bake for another 25–30 minutes, until the clafoutis is still slightly creamy in the center.
- Let it cool slightly and serve lukewarm.
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Notes
Nutrition
The Essential Ingredients You Need
Clafoutis is a simple, rustic dessert that comes together beautifully with just a handful of ingredients.
- For the batter: All you need are eggs, sugar, flour, and milk — just like a crêpe batter! In my family, we like to swap a little of the flour for cornstarch, which makes the batter extra creamy and keeps the clafoutis from turning too dense.
- Cherries: Traditional clafoutis is made with cherries. Some classic recipes call for leaving the pits in, but in our family, we always pit the cherries first — it makes the clafoutis so much easier (and safer) to enjoy!
- My extra tip: I always mix a bit of vanilla sugar and freshly grated lemon zest into the batter — it adds a bright, delicious boost of flavor!
What Fruits Can I Use Instead of Cherries?
Clafoutis is a great dessert because you can make it with almost every fruit! I love to make it with apricots or plums, but rhubarb or apples are also delicious. Just give it a try!
By the way, did you know that we also make savory clafoutis in France? Take a look at my clafoutis with zucchini and goat’s cheese!
How Is Clafoutis Served in France?
In France, clafoutis is best enjoyed lukewarm – it shouldn’t be too firm or rubbery, but should remain slightly creamy in the middle. n my family, we love to scoop it straight from the baking dish with a spoon! But if you’re serving guests, you can bake the clafoutis in small ramekins for individual portions — just reduce the baking time by about 5 minutes.
It goes well with freshly whipped cream or a scoop of vanilla ice cream. And to drink, perhaps a cool rosé, a glass of cider or an aromatic fruit tea (tisane in French)!
FAQ : Cherry Clafoutis
A cherry clafoutis is best baked in a shallow oven-safe dish or tart pan with a diameter of about 22–24 cm (8.5–9.5 inches). This size helps the clafoutis bake evenly, so the center stays creamy without the edges drying out or the middle staying creamy.
If your cherry clafoutis is rubbery, it has probably been whisked too much or cooked for too long. You should mix the batter by hand without a mixer and also monitor the cooking time closely to ensure a soft texture.
A clafoutis is ready when the edges are golden brown and the center is still slightly quivering. It becomes firmer as it cools, which is why I recommend serving it lukewarm (after 15 minutes of baking) rather than hot.
Yes, you can replace the flour with a gluten-free flour mix. Pay attention to the consistency of the dough – it should not be too runny.
Hi Géraldine,
Is the oven temperature of 160 C for top&bottom heat? Not fan oven..
Thanks! 🙂
Hello.
Can I add a cream cheese in a Clafoutis recipe?
Thank you
Bonjour Geraldine,
j’ai preparé le clafoutis pour mes amis le dernier weekend et c’etait un grand succes! Merci pour tes recettes, ils fonctionnent tous (certainement mieux que mon francais 😉 !
Cordiallement, Heinz!
Merci, c’est gentil ! Votre français est super 👍
Can you write your measurements in dl as well? Easier for lot of people. Very good recipe otherwise
Thank you! You’re right, I added both for the most recent recipes but forgot to update this one. I will add it. 🤗
Hi Geraldine, I tried your clafoutis with rasberries. I love it
Whats the size of the pie dish you used? I have a 25cm tart dish, would that work?