French Cherry Clafoutis

This post is also available in: Français

Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.

This is my favorite recipe of Cherry Clafoutis, because it is light, yet flavorful. It holds a special place in my heart because I used to make it during my childhood in Metz (France).

Food Advertisements by

In my recipe, I use vanilla cane sugar, which is often used in France to flavor desserts instead of vanilla extract. It is a little hard to find this in the U.S., but you can make your own. I recommend this vanilla cane sugar recipe from Alton Brown. Do not skip the vanilla sugar at the end of the recipe because this adds a unique flavor to the Cherry Clafoutis.

Some people find that keeping the cherries’ pits is not enjoyable, but personally, I prefer to not remove them because it adds more flavor to the Cherry Clafoutis. Just do not forget to warn your guests!

This summer, I also used fresh peaches to make a clafoutis. It is wonderful too! But clafoutis is so versatile that the cherries can be substituted with many other seasonal fruits .

French Cherry Clafoutis

Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.

This is my favorite recipe of Cherry Clafoutis, because it is light, yet flavorful. It holds a special place in my heart because I used to make it during my childhood in Metz (France).

4.67 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6 people

Author: Francoise

Ingredients

• 4 eggs
• 9 tbsp sugar
• 1 pinch of salt
• 5 tbsp flour
• 250 ml milk
• 60 g butter (I recommend Plugra)
• 1 pound black cherries (2)
• 1 packet (½ tbsp) of vanilla cane sugar (1)

Instructions

• Wash, remove stems, and pit the cherries (2) optional.
• Heat the oven at 350 F.
• Melt half of the butter (30 g) and let it cool.
• In a bowl, beat the eggs, add salt and sugar. Mix well.
• Sift the flour and add in the eggs. Mix until the mixture is smooth.
• Add the melted butter and the milk.
• Butter a 9.5 inches baking dish well. Add all the cherries and pour the batter over them.
• On the top, evenly sprinkle tiny pieces of the other half of butter (30 g or less if you want).
• Put in the oven for 45 min. until the custard is set and lightly brown.
• As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar on top.
• Serve at room temperature or cold.

Notes

(1) In my recipe, you will see that I use vanilla cane sugar which is often used in France and Europe to flavor desserts instead of vanilla extract. It is a little hard to find this in USA, but you can make your own. I recommend this vanilla cane sugar recipe from Alton Brown. Do not skip the vanilla sugar at the end of the recipe because this adds a little something to the Cherry Clafoutis.

(2) Some people find that keeping the cherry's pit is not enjoyable, but personally, I prefer to not remove cherry's pit because it gives more flavor to the Cherry Clafoutis. Just do not forget to warn your guests!

This post is also available in: Français