Clafoutis aux Cerises

Clafoutis (klah-foo-TEE)

Cherry Clafoutis

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 263 kcal

A rustic Limousin baked custard studded with dark cherries — somewhere between a flan and a pancake, golden and puffed from the oven.

Nutrition & Info

Protein 7.0g

Carbs 34.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

baking dish mixing bowl whisk

Presentation Guide

Vessel: rustic baking dish

Garnishes: powdered sugar, fresh mint

Accompaniments: crème fraîche, vanilla ice cream

Ingredients

500g fresh dark cherries (unpitted for tradition, or pitted)
3 large eggs
100g sugar
80g all-purpose flour
250ml whole milk
100ml heavy cream
2 tbsp butter, melted
1 tsp vanilla extract
Pinch of salt
Powdered sugar for dusting

Instructions

1
Butter a baking dish and scatter the cherries in a single layer.
2
Whisk eggs and sugar until light. Add flour and salt, whisk until smooth.
3
Gradually whisk in milk, cream, melted butter, and vanilla.
4
Pour the batter over the cherries.
5
Bake at 180°C (350°F) for 35-40 min until puffed, golden, and just set in the centre.
6
Dust with powdered sugar and serve warm. It will deflate slightly — this is normal.

💡

Did You Know?

Traditionalists insist cherries must be left unpitted — the pits release a subtle almond flavour during baking that defines true clafoutis.

Chef's Notes

Equipment Tips

baking dish
mixing bowl
whisk

Garnishing

powdered sugar, fresh mint

Accompaniments

crème fraîche, vanilla ice cream

The Story Behind Clafoutis aux Cerises

Clafoutis originated in the Limousin region of central France in the 19th century. The name may derive from the Occitan "clafir" (to fill). While cherry is the classic, variations with other fruits are technically called "flaugnarde" by purists.

🕐 Traditionally enjoyed dessert, summer 📜 Origins: 19th century Limousin

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