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The dessert, Regional

Cherry clafoutis

Cherry clafoutis is a classic French dessert for 6 people that needs only 20 minutes of active work. The batter rests overnight and the clafoutis bakes the same morning, making it a very easy dessert at €1.10 per person. The key to success is the overnight rest and keeping the pits in the cherries.

A warm cherry clafoutis, simple and soft, the grandmother's dessert that brings everyone to the table without any fuss.

Cherry clafoutis
For
6 people
Work
20 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.10
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Cherry clafoutis sits somewhere between a custard and a cake, with juicy cherries that burst with every bite and a light batter that picks up a faint almond note from the pits baked right in. There's nothing fussy about it, just a simple balance of sweet fruit and soft custard that's kept it a favorite in home kitchens for generations.

It's the ideal dessert for a family lunch or a dinner with friends in summer, when cherries are at their best. It follows naturally after a slow cooked dish or something off the grill, served warm straight from the baking dish, spooned out at the table, for an easy, unfussy end to the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 10 min
  2. The same day 2 steps, 45 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The night before, make the batter and let it rest in the fridge overnight. The same morning, scatter the cherries in the buttered dish, pour in the batter, and bake for 35 minutes. Right before guests arrive, let the clafoutis cool on a rack, then dust it with powdered sugar just before serving.

The ingredients

6 people

Fruits and vegetables

  • Cherries 600 g

Dairy

  • Eggs 4
  • Whole milk 25 cl
  • Heavy cream 15 cl
  • Butter 20 g

Pantry

  • Granulated sugaroften in the pantry 100 g
  • Flouroften in the pantry 70 g
  • Powdered sugaroften in the pantry 20 g
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs with the sugar, stir in the flour and salt, then the milk and cream, cover and let rest in the fridge overnight. 10 min

    A night of rest makes the batter smoother, without any lumps.

The same dayDuring the day, whenever you get a moment.

  1. Butter a baking dish and scatter the washed, stemmed cherries over the bottom. 10 min

    Pat the cherries dry well, excess water will thin out the batter.

  2. Stir the batter, pour it over the cherries, and bake at 180°C for 35 minutes. 35 min

    The clafoutis is ready when it puffs up and turns golden, it will settle a bit as it cools.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the clafoutis cool on a rack until your guests arrive.

    Skip the fridge, the clafoutis tastes better warm than cold.

When it's time to serveThe final touches, right in front of your guests.

  1. Dust with powdered sugar and bring the dish to the table to serve by the spoonful.

    Sift a little powdered sugar on at the last minute for a pretty white veil.

Our tips to get it right

  • Pick firm, ripe cherries, meaty varieties like Bing or dark sweet cherries hold their shape in the oven better than very juicy ones.
  • Don't skimp on the dish depth, a baking dish that isn't too wide lets the clafoutis puff up nicely instead of spreading into a thin layer.
  • Check doneness by inserting a knife tip in the center, it should come out just barely moist, since the clafoutis keeps setting as it cools.

The variations

  • Swap the cherries for mirabelle or damson plums in late summer, keeping the same quantity of fruit.
  • For kids, pit the cherries before baking to avoid any risk, the flavor will just be a touch less pronounced.
  • Stir a tablespoon of kirsch into the batter for a more grown up version, best saved for an adults only dinner.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or a light tea
  • Thick crème fraîche on the side

Storage

The clafoutis keeps for 2 to 3 days in the fridge in a sealed container, though it's best the day it's made. Reheat it gently in the oven for a few minutes rather than the microwave to bring back some of its softness.

Questions about this recipe

Should you pit the cherries for clafoutis?

Traditionally no, the pits give the batter a light almond flavor while it bakes. For dessert served to kids, you can remove them, the clafoutis will just taste a touch less pronounced.

Can you make this clafoutis with frozen cherries?

Yes, use the same amount without fully thawing them to avoid too much water in the dish. Drain the fruit well before scattering it in the buttered dish.

Why does my clafoutis sink after baking?

That's normal, the clafoutis puffs up in the oven then settles slightly as it cools, like a souffle. It doesn't affect the taste or texture once served warm.

How do you know when the clafoutis is done?

It should be puffed and golden on top, with a center that still jiggles slightly. A knife inserted in the middle should come out just barely moist.

Can a cherry clafoutis be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a cherry clafoutis?

Allow 1 h 10 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a cherry clafoutis?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a cherry clafoutis cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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