Looking to impress guests or treat yourself to a refined yet simple French dessert? This decadent cherry clafoutis recipe brings together the elegance of traditional cuisine with a rich custard twist that elevates it beyond the ordinary. Originating in the Limousin region of France, clafoutis combines fresh cherries with a lightly sweetened, velvety batter, somewhere between a custard and a baked pancake.
This detailed guide includes step-by-step instructions, pro baking techniques, serving tips, and even nutritional information. Whether you’re preparing it for a summer gathering, Sunday brunch, or Bastille Day celebration, this clafoutis delivers both visual appeal and unforgettable flavor.
🧾 Ingredients for Cherry Clafoutis
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh sweet cherries | 2 cups (about 300g) | Pitted (or unpitted for traditional flavor) |
| Whole eggs | 3 large | Room temperature |
| Egg yolks | 2 | Adds richness |
| Whole milk | ¾ cup (180 ml) | For balanced texture |
| Heavy cream | ½ cup (120 ml) | Makes it extra creamy |
| Granulated sugar | ⅓ cup (65g) | Adjust to taste and cherry type |
| All-purpose flour | ¼ cup (30g) | Sifted for smooth custard |
| Almond flour (optional) | 2 tbsp | Boosts flavor complexity |
| Vanilla extract or bean | 1 tsp or 1 vanilla bean | Adds depth of flavor |
| Salt | Pinch | Enhances sweetness |
| Unsalted butter | 1 tbsp (for greasing) | Prevents sticking |
| Powdered sugar | To garnish | Optional finish |
🍒 Ingredient Notes & Substitutions
- Frozen cherries can be used, but thaw and drain them well to avoid excess moisture.
- Use unrefined sugar or coconut sugar for a more rustic version.
- Enhance flavor with a splash of Kirsch, brandy, or Amaretto.
- For a nut-free version, skip almond flour and use only all-purpose.
🧑🍳 Step-by-Step Instructions
🥄 Step 1: Prepare the Cherries
Wash and pit your cherries (or leave them whole for a more traditional texture and flavor). Set aside on paper towels to remove excess moisture.
🧈 Step 2: Preheat and Grease
Preheat your oven to 375°F (190°C). Butter a 9-inch baking dish (ceramic or cast iron is ideal), and dust lightly with sugar for extra flavor and caramelization.
🥣 Step 3: Make the Batter
In a large bowl:
- Whisk eggs, yolks, and sugar until pale and slightly thickened.
- Add flour, almond flour (if using), and salt. Mix until no lumps remain.
- Slowly incorporate milk, cream, and vanilla, whisking until the batter is smooth and pourable.
🍒 Step 4: Assemble the Clafoutis
- Arrange cherries in a single layer in your greased dish.
- Carefully pour the batter over the cherries.
🔥 Step 5: Bake
Bake for 35 to 40 minutes, or until the custard is puffed, lightly golden, and just set in the center. A toothpick inserted should come out with a slight jiggle—this ensures a silky interior.
❄️ Step 6: Cool and Serve
Let cool for 15–20 minutes before dusting with powdered sugar. Serve warm or at room temperature.
🔍 Pro Tips to Master Clafoutis
- Let the batter rest for at least 30 minutes before baking. This reduces air bubbles and creates a smoother custard.
- Do not overbake. Clafoutis should be custardy, not firm or rubbery.
- Chill leftovers for a firmer, more flan-like texture the next day.
- Baking in cast iron gives a slightly crisp edge that contrasts beautifully with the soft interior.
🍽️ Serving Suggestions & Pairings
Serve your cherry clafoutis with:
- Crème fraîche, whipped cream, or vanilla ice cream
- A sprinkle of roasted slivered almonds
- Fresh mint or lemon zest for a bright finish
Beverage Pairings:
- Light dessert wine, such as Muscat or Riesling
- Café au lait or espresso for brunch settings
- Sparkling water with lemon for a light finish
🧠 Frequently Asked Questions (FAQs)
❓Can I use frozen cherries?
Yes, just ensure they’re thawed and well-drained. Excess liquid may affect the custard’s consistency.
❓Why is my clafoutis rubbery?
Overbaking or using too little cream can lead to a rubbery texture. Aim for a slight jiggle when finished baking.
❓Should I leave the pits in?
Traditional French clafoutis often includes unpitted cherries for added flavor, but most prefer them pitted for ease of eating.
❓Can I make this in advance?
Yes! Make it the night before and reheat at 300°F (150°C) for about 10 minutes before serving.
❓Can it be made gluten-free?
Yes. Replace the all-purpose flour with almond flour or a 1:1 gluten-free flour blend.
🧮 Nutrition Information (Per Serving, Approx. 1/8 of Dish)
- Calories: 220
- Carbohydrates: 21g
- Protein: 5g
- Fat: 13g
- Sugars: 16g
- Fiber: 1g
Nutritional values may vary depending on ingredients used.
🧊 Storage & Reheating Instructions
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat gently in the oven at 300°F (150°C) or enjoy cold.
- Avoid freezing—the custard will separate upon thawing.
🌿 A Quick Look at Clafoutis History
Clafoutis originated in France’s Limousin region during the 19th century, where it was traditionally made with unpitted black cherries. The dessert’s name comes from the Occitan word “clafir,” meaning “to fill,” referring to filling the dish with fruit and batter. Over time, this humble countryside dish gained international popularity, praised for its elegant presentation and minimal ingredient list.
Modern versions often include berries, stone fruits, and even savory takes with cheese and herbs, but the classic cherry clafoutis remains unmatched for its nostalgic charm and satisfying balance of tart and sweet.
✨ Final Thoughts
This decadent cherry clafoutis recipe brings the best of rustic French tradition into your modern kitchen, with minimal effort and maximum flavor. The combination of rich custard, juicy cherries, and delicate sweetness makes it a dessert worthy of any occasion.
Whether you’re exploring French cuisine, baking seasonally, or just indulging your sweet tooth, this cherry clafoutis is a guaranteed crowd-pleaser.
