Cherry clafoutis


A classic French cherry dessert from the Limousin region. It is batter based and baked when the summer cherry harvest is in.


1 lb cherries (pitted)
1⁄3 c sugar (or to taste)
2⁄3 c flour
1⁄4 t salt
3 egg (lightly beaten)
1 1⁄4 c milk
  butter (for greasin the pie pan)


  1. Heat oven to 350º F and grease a shallow ovenproof pan.
  2. Mix cherries and half the sugar. Place in the greased pan.
  3. Combine flours, salt and remaining sugar in a bowl.
  4. Beat in eggs and milk.
  5. Pour the mixture over the cherries.
  6. Bake for 30-40 minutes, or until the clafoutis has risen lightly and the surface is golden brown.
  7. Dust with confectioner´s sugar and serve warm.


Sprinkle cherries with a bit of kirsch to add zing.

Serve with vanilla ice cream or whipped cream.

2 servings
Preparation time
Cooking time
Total time
55 minutes

cherry clafoutis