Published May 20, 2020.This post may contain affiliate links. Please read my disclosure policy.
This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.
You will always find something sweet in our fridge or freezer because we are huge dessert fans in this house. It could be a simple blackberry cobbler, or even a rice pudding, no matter what it is, we love or sweets.
Clafoutis
Pronounced cla-foo-tee, this classic French dessert is incredibly easy to make and nothing short of delicious. The clafoutis originated during the 19th century in Paris and quickly became popularized around France. It’s essentially a fresh cherry flan that is most frequently served and eaten warm.
Classically this recipe would use un-pitted cherries because the pit gives off an almond flavor that runs through the recipe of the dessert. Since cherries are a part of the stone fruit family, they also are in the same family as almonds, which is why this all happens. However, you can’t eat the pits which make cooking and especially eating, it this way a bit tedious. My recommendation is, pit the cherries.
How to Make It
Follow these easy instructions to make this clafoutis.
Toss the cherries in sugar and set aside.
In a large bowl whisk together the milk, sugar, flour, salt, vanilla, and eggs.
Butter your baking dish.
Add the cherries to the buttered dish and make sure they are flattened and not on top of each other.
Pour the batter over top of the cherries and bake at 375° for 35 to 40 minutes.
Cool slightly, dust with powdered sugar and eat warm
How to Serve It
The most common way to eat a clafoutis is sprinkled with powdered sugar and cooled slightly after baking before eating it. Since this is essentially a flan, it can also be enjoyed cold. You will need to re-sprinkle with powdered sugar before serving if serving cold.
Clafoutis Variations
While this recipe is most traditionally served with fresh cherries, you can make some variations depending on availability and what’s in season. Here are some options:
- Blueberries
- Blackberries
- Raspberries
- Strawberries
- Peaches
- Plums
- Apples
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
chef notes + tips
- You do not have to toss the cherries in sugar if they are sweet enough, however, if they are on the tart side then it is recommended.
- If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
- You can bake this in a glass or ceramic coated tart dish, a cast-iron skillet, or a casserole-style dish.
- Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.
More Amazing Dessert Recipes
- Churros
- Beignets
- Cheesecake
- Crème Brulee
- Key Lime Pie
- Cannoli
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Classic Cherry Clafoutis Recipe
5 from 12 votes
This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.
Servings: 12
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Ingredients
- 3 cups pitted fresh dark cherries
- 1 cup + 3 tablespoons sugar
- 1 ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- 4 eggs
- 1 egg yolk
- 2 teaspoons unsalted butter
- powdered sugar for garnish
Instructions
Preheat the oven to 375°.
Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
Butter a 9”-10” glass tart dish.
Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Notes
Chef Notes:
- Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
- How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
- How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
- You do not have to toss the cherries in sugar if they are sweet enough, however, if they are on the tart side then it is recommended.
- If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
- You can bake this in a glass or ceramic coated tart dish, a cast-iron skillet, or a casserole-style dish.
- Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.
Nutrition
Calories: 171kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 76mgSodium: 231mgPotassium: 152mgFiber: 1gSugar: 23gVitamin A: 201IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Course: Dessert
Cuisine: French
Author: Chef Billy Parisi
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43 comments
- Anne
This desert is easy and delicious. I’m not much of a baker, so I am always keeping my eyes open for an easy yet special desert. This is something that I will be serving to company for sure. Thank you!
- Reply
- Clark
Absolutely wonderful! The Mrs. has asked me to bake this for friends and family a few times since the first time…. Thank you, Chef Billy!!!
- Reply
- Kelly
Could one use pie cherries..the not so weet kind?
- Reply
- Georgia
Can I sub honey for the sugar?
- Reply
Have never tested it, so I’m not sure if that would work. My gut says no.
- Reply
- Matt Walters
Chef, Any thoughts of adding some almond extract to get the taste that would have been added by the pits?
- Reply
Sure, you could.
- Reply
- Cecilia A O’Shaughnessy
very yummy! works with peaches too
- Reply
thanks for giving it a shot!!
- Reply
- Cathy Scott
I made this and it was amazingly delicious and very easy recipe that is so impressive to serve and even better to eat. I often make flan and this was so much easier and so good!I made it twice in a week! Cherries are in season now! Make one for yourself!
- Reply
excellent!
- Reply
- Nina Talso
An exceptionally easy dessert that people will think takes hours
- Reply
so good!!
- Reply
- Dianne Zeigler
I’ve made this dessert three times and I would highly recommend making this for friends or family. Friends will request this a lot so be prepared. It’s easy if you have one of those cherry pit tools. I love chef Billy Parisi’s recipes. He is my go to chef for any recipe.
- Reply
thank you so kindly!!
- Reply
- Meg
Tried your recipe and the Clafoutis turn out wonderful. I liked the texture mush better than the recipe I was using.
- Reply
Excellent!
- Reply
- Anne Blandford
Could you please have a conversion option in metros for all of your recipes. Thank you
- Reply
There is, click the “customary” button.
- Reply
- Cynthis Meyers
You mentioned the almond flavour of stone fruit. How would a small a.ount of almond extract taste added to the cherries or batter?
- Reply
great
- Reply
- Elizabeth Barr
Looks absolutely delicious
- Reply
- Aisha
Hi Chef! Would I be able to substitute Fabbri Amarena Cherries for the fresh cherries?
- Reply
could
- Reply
- Claudia P
Can any other fresh fruit be used, besides cherries?
- Reply
yes
- Reply
- Nancy
Sorry for asking that… just saw your options list. Thank you for your wonderful recipes!
- Reply
- Diane
Can you substitute all-purpose flour With amande flour ? Thank you
- Reply
no
- Reply
- Loutrissa Spurgeon
Looks wonderful. But I must use up my blueberries so that is first. Thanks
- Reply
- Nikky
With my oven, it took close to 1 hour to bake. Along with vanilla, I also added almond extract which gives a nice flavor to the clafoutis.
- Reply
- Robert F Lowry
I was about to ask if adding a bit of almond extract would help restore the flavor using pitted cherries.
- Reply
sure
- Reply
- Kathleen Val
I always have to cook mine for 20 or 30 mins longer to get the center solidified. Not sure if it’s just me but the edges always rise up over an inch above the rim but as it cools it deflates. I cover the edges with alittle tinfoil so they don’t burn.
Adding the almond elevates it !
- Reply
- Valerie Brown
Hi Chef Billy, just wanted to say thank you from Calgary, Canada. I love to cook and bake and really appreciate all the time and attention to detail that you take with your recipes and videos. In a sea of youtube videos yours are outstanding. I am in the throes of making your sourdough bread, so far so good.
- Reply
- Jacqueline
Would it totally not work with canned cherries? I have so many canned cherries I need to use up that I’m tempted to try with This recipe.
- Reply
it would not.
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- Errin Chapin
Can you substitute frozen cherries?
- Reply
yes, thaw them first
- Reply
- Rehab
I love it, it’s so easy to make it, I will try to make it soon, I watch video in your bage on facebook looks incredible looks delicious, thank you chef Billy!
- Reply
- Sandra Mitchell
What kind of cherries?
- Reply
any fresh will work.
- Reply
