Description

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.

Ingredients

Scale

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

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.

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.