Cherry Clafoutis

Cherry Clafoutis

A dessert featuring baked cherries in a pancake-like batter, enriched with beaten eggs.



  • 500 g cherries


  • 2 large eggs
  • 1 egg yolk
  • 100 g sugar
  • 100 g all-purpose flour
  • a small pinch of salt
  • 175 ml milk
  • 4 tablespoons 30% cream
  • 1 teaspoon almond or vanilla extract (or a few drops of flavoring)


  • butter for greasing the baking dish
  • powdered sugar for dusting


Pit the cherries and place them in a bowl. Grease a ceramic tart dish approximately 24 cm in diameter or another heatproof dish (glass or ceramic) with butter. Preheat the oven to 200 degrees Celsius. In a separate bowl, beat the eggs and egg yolk with sugar until fluffy. Add the flour and salt, and continue beating. Gradually add the milk with cream and extract, beating continuously until a smooth batter forms.

Place the baking dish on a baking tray (to catch any drips). Place the cherries in the dish (without the juice collected at the bottom of the bowl) and pour the batter over them. Bake uncovered for about 35 minutes or until the top is golden brown and the batter is set. Remove from the oven, dust with powdered sugar. Serve hot, warm, or at room temperature.

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