There’s something deeply comforting about the scent of vanilla and baked cherries wafting through a cozy kitchen. For me, clafoutis isn’t just a dessert—it’s a little trip to the French countryside, a dish that feels both rustic and elegant all at once.

Clafoutis (pronounced kla-foo-TEE) hails from the Limousin region of France, and it’s traditionally made with black cherries baked in a flan-like batter. Historically, French grandmothers would use the freshest cherries of the season, pits and all, to bake this homey dessert as a way to stretch seasonal fruit into something heartwarming. Some say the cherry pits give a subtle almond flavor during baking—though in most modern kitchens, we go the pitless route for ease.

I first discovered clafoutis on a summer trip through the French countryside. The farmhouse we stayed at served it warm for breakfast (yes, breakfast!) with a dollop of yogurt. Later, I tried it again as an after-dinner treat, dusted with powdered sugar and served with a spoonful of whipped cream. Both versions were dreamy in their own way.

What I love most is how effortlessly fancy it feels despite being incredibly simple to make. It’s one of those desserts that looks impressive but requires only a handful of pantry staples. Whether you’re baking it for brunch, dessert, or an afternoon tea moment, clafoutis is sure to become a favorite.

Why You’ll Love This Recipe:

• Effortlessly Elegant: It comes together in minutes but looks like it came from a French patisserie.
• Perfect Use of Seasonal Fruit: Ideal for showcasing fresh cherries—or other fruits when cherries are out of season.
• Versatile: Delicious warm, room temperature, or chilled.
• Not Too Sweet: The custardy base strikes a beautiful balance with the tartness of the cherries.

INGREDIENTS YOU’LL NEED:

• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen pitted cherries (thawed if frozen)
• Powdered sugar, for dusting

HOW TO MAKE CHERRY CLAFOUTIS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat & Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round baking dish with butter or nonstick spray. If you want a little extra magic, you can dust the dish with a bit of sugar after greasing—this adds a lovely caramelized edge to the final bake.

Step 2: Make the Batter
In a mixing bowl, whisk the eggs and sugar until smooth and a bit frothy. You want to see some bubbles forming—this means air is getting in, which helps create a light texture.
Add in the flour, salt, and vanilla extract, whisking until well combined. Slowly pour in the milk while whisking until the batter is smooth and slightly thinner than pancake batter.

Step 3: Layer the Cherries
Scatter the pitted cherries evenly in the prepared dish. This step is where the clafoutis becomes personal—some folks like to arrange the cherries carefully, others just pour them in and call it good. Either way works just fine!

Step 4: Pour & Bake
Carefully pour the batter over the cherries. Don’t worry if the cherries float around a bit—that’s part of the charm.
Bake in the center of your oven for 35–40 minutes, or until the clafoutis is puffed, golden around the edges, and set in the middle. A gentle jiggle in the center is okay—it will continue to firm up as it cools.

Step 5: Cool & Dust
Let the clafoutis cool for about 10–15 minutes. It will deflate slightly, which is totally normal. Dust generously with powdered sugar right before serving for that classic French touch.

HELPFUL TIPS:

• Use Fresh Cherries When Possible: The flavor is unbeatable, but thawed frozen cherries work great too.
• Don’t Overmix the Batter: Once everything is smooth, stop whisking to keep the texture light.
• Add a Twist: A pinch of cinnamon or nutmeg adds a warm spice note. You could also add a few slivered almonds for crunch.
• Serve It Your Way: Clafoutis is delicious warm, at room temperature, or chilled. I personally love it slightly warm with vanilla yogurt or whipped cream.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes
• Yield: Serves 6
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

NOTES:

• You can swap out the cherries for blueberries, raspberries, or sliced plums depending on what’s in season.
• If you’re serving it for brunch, try pairing it with coffee or a lightly sweetened tea.

NUTRITIONAL INFORMATION:

Approximate per serving (based on 6 servings):

• Calories: 190
• Protein: 6g
• Carbohydrates: 28g
• Fat: 5g
• Fiber: 1g
• Sugar: 19g

FREQUENTLY ASKED QUESTIONS:

Can I make clafoutis ahead of time?
Absolutely. It keeps well and can be made a day in advance. Just cover and refrigerate, then bring to room temp or reheat slightly before serving.

Is clafoutis supposed to be custardy?
Yes! The texture is somewhere between a flan and a pancake—soft, silky, and gently sweet.

Can I make this gluten-free?
Definitely. Just substitute the all-purpose flour with a 1:1 gluten-free blend.

Can I freeze clafoutis?
Technically, yes, though the texture may change slightly upon thawing. If you do freeze it, wrap it tightly and thaw in the fridge before reheating gently in the oven.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Clafoutis is delicious cold, but you can reheat individual slices in the microwave for 20–30 seconds if you prefer it warm.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Fluffy Egg-Stuffed Hash Brown Muffins
• Ham and Cheese Dutch Baby
• Traditional Bulgarian Banitsa (Cheese Pastry)
• Dutch Baby with Maple Whipped Cream

CONCLUSION

Whether you’re a seasoned baker or just starting out, clafoutis is a perfect recipe to have in your back pocket. It’s unfussy, yet it brings such elegance to the table. The contrast of the sweet, custardy base with bursts of tart cherry makes every bite a little celebration. So go ahead—gather those cherries, whisk up that batter, and bake up a little piece of French magic in your own kitchen.

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