If you’ve ever wanted to indulge in a dessert that feels both comforting and effortlessly elegant, the Cherry Clafoutis Recipe is an absolute must-try. This classic French dessert dazzles with fresh black cherries bathed in a delicate, custardy batter that bakes to a golden perfection. It’s the kind of dish that turns simple ingredients into a show-stopper, bringing sweet, tart, and creamy notes together in every bite. Whether served warm straight from the oven or at room temperature, this Cherry Clafoutis Recipe promises a delightful experience worth sharing with friends and family alike.
Ingredients You’ll Need
The beauty of this Cherry Clafoutis Recipe lies in its simplicity — every ingredient plays a subtle but essential role in crafting the perfect balance of flavor and texture. From the juicy cherries to the creamy batter and the hint of almond, these components come together like old friends delivering classic charm on a plate.
- 10 g (1 tbsp) butter: Softened butter is perfect for greasing your baking dish and helps prevent sticking while adding a rich base flavor.
- 10 g (1 tbsp) sugar: Used to coat the dish, this sugar layer caramelizes slightly during baking to give a subtle crunch and sweetness.
- 500 g (18oz) fresh black cherries: Washed but left unpitted for the authentic tart burst and that unmistakable pop of flavor.
- 50 g (2oz/6 tbsp) plain flour: Provides structure to the clafoutis, helping create the custard-like texture.
- ½ tsp baking powder: Added for a slight lift to keep the batter light and airy without overpowering the delicate cherries.
- ½ tsp vanilla powder or extract: Brings a warm, comforting aroma that deepens the dessert’s flavor.
- 65 g (3oz or 1/3 cup) sugar: Sweetens the batter and balances the natural tartness of the cherries beautifully.
- Good pinch salt (fleur de sel): Enhances all the flavors and adds a subtle depth that makes every bite more interesting.
- 4 organic eggs plus 1 egg yolk: The backbone of this recipe, eggs create the silky, custard-like texture that defines clafoutis.
- 150 ml (¼ pint/2/3 cup) whole milk: Adds creaminess and moisture to the batter for that tender finish.
- 125 ml (4fl oz/½ cup) half fat pouring cream (15% fat): Enriches the custard and keeps it luxuriously smooth without being too heavy.
- 1 tbsp Kirsch or Amaretto liqueur: Offers a delicate almond-kirsch flavor boost, or a few drops of almond extract if you prefer no alcohol.
How to Make Cherry Clafoutis Recipe
Step 1: Prepare Your Dish and Cherries
Start by preheating your oven to 180°C (360°F) or 160°C with a fan. Butter an ovenproof dish large enough to hold all the cherries in a single layer to ensure even cooking. Generously sprinkle sugar over the buttery surface; this creates a slightly caramelized base layer that pairs wonderfully with the tart cherries. Once you’ve coated the dish, gently place your washed and dried cherries evenly across the bottom, setting the stage for the luscious batter you’ll add next.
Step 2: Mix the Dry Ingredients and Eggs
In a large mixing bowl, sift together the flour, baking powder, salt, sugar, and vanilla powder. This step ensures even distribution of flavors and that fluffy texture later on. Using a balloon whisk, beat in the whole eggs along with the extra egg yolk until the mixture is silky smooth and uniform. It’s like laying a velvety canvas ready for the milk and cream.
Step 3: Add the Liquid Ingredients and Flavor
Slowly whisk in the whole milk and the half-fat cream, combining the batter to a rich but pourable consistency. Finally, fold in the Kirsch or Amaretto liqueur—or almond extract if you prefer a non-alcoholic version. This little splash is a secret weapon that elevates the dessert with a fragrant almond note that complements the cherries perfectly.
Step 4: Pour and Bake
Carefully pour the batter over the cherries in your prepared dish, making sure they remain mostly covered but visible—the stars of the show. Slide it into your preheated oven and bake for about 35 minutes, until the clafoutis puffs slightly, is set and has a beautiful light golden brown color. This warm, cozy aroma filling your kitchen is a sure sign that dessert time is near.
How to Serve Cherry Clafoutis Recipe
Garnishes
When it comes to garnishing, less is more. A light dusting of powdered sugar adds an elegant, frosted look, while a few fresh cherries or sprigs of mint can brighten the presentation and add a fresh contrast to the creamy texture. If you want to be a little indulgent, a dollop of whipped cream or a scoop of vanilla ice cream never fails to delight.
Side Dishes
Cherry clafoutis stands gorgeously on its own, but pairing it with a light green salad or a simple scoop of yogurt can provide a pleasant balance, especially if you’re serving it as part of a bigger meal. For brunch, this dessert is a fantastic sweet finish or even a centerpiece that can turn ordinary mornings into something special.
Creative Ways to Present
If you’re feeling playful with your Cherry Clafoutis Recipe, try baking it in individual ramekins for a personal touch or experiment with adding crushed pistachios or toasted almonds on top for a little crunch. You can also drizzle a warm cherry sauce or a balsamic reduction over each serving to intensify the fruity vibrancy while adding a gourmet flair.
Make Ahead and Storage
Storing Leftovers
Leftover cherry clafoutis stores beautifully in the refrigerator for up to three days. Keep it covered with plastic wrap or in an airtight container to maintain its moist custard texture. When ready to enjoy again, it tastes amazing cold or gently warmed.
Freezing
While this dessert is best enjoyed fresh, you can freeze portions if needed. Wrap individual slices tightly with plastic wrap and then foil to protect from freezer burn, and keep for up to one month. To thaw, move slices to the fridge overnight.
Reheating
Warm your leftovers in a preheated oven at 160°C (320°F) for about 10-15 minutes until heated through—this keeps the delicate texture intact better than microwaving. If you’re in a rush, the microwave on a low power setting works too, but watch closely to avoid sogginess.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries can work well, just be sure to thaw and drain them thoroughly to avoid excess liquid that might make the clafoutis too wet. The flavor might be slightly different but still delicious!
Do I need to pit the cherries?
Traditionally, cherries are left unpitted because the stones add a subtle almond-like flavor during baking. However, if you prefer, you can pit them for easier eating—just know you might lose some complexity of flavor.
Can I make this recipe dairy-free?
You can substitute the milk and cream with plant-based alternatives like almond or oat milk, but the texture may be a bit less creamy. Using dairy-free butter for greasing will also keep it fully vegan-friendly.
What is the best baking dish to use?
An ovenproof china or glass dish works beautifully for a Cherry Clafoutis Recipe because it heats evenly and makes serving a breeze. Aim for a dish that fits the cherries in a single layer without crowding.
Why is the batter thin compared to traditional cake batter?
The batter for clafoutis is more like a thick custard, which sets softly around the cherries when baked. This delicate texture is the hallmark of a great clafoutis and why it’s so wonderfully different from a typical cake.
Final Thoughts
There’s something truly magical about the Cherry Clafoutis Recipe—how it brings together simple pantry staples and fresh fruit to create a dessert that feels both rustic and refined. Whether you’re treating yourself after a long day or impressing guests with a hint of French flair, this recipe won’t disappoint. So grab those cherries and get ready to bake something that’s sure to become a cherished favorite!
Print
Cherry Clafoutis Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Cherry Clafoutis is a classic French dessert featuring fresh black cherries baked in a light, custard-like batter. This easy-to-make dish combines the sweetness of cherries with a creamy vanilla-flavored batter, resulting in a warm, comforting, and elegant dessert perfect for any occasion.
Ingredients
For the dish preparation
- 10 g (1 tbsp) butter, softened
- 10 g (1 tbsp) sugar
Fruit
- 500 g (18 oz) fresh black cherries, washed but not pitted
Batter
- 50 g (2 oz / 6 tbsp) plain flour (all-purpose)
- ½ tsp baking powder
- ½ tsp vanilla powder or extract
- 65 g (3 oz or 1/3 cup) sugar
- Good pinch of fleur de sel (salt)
- 4 organic eggs
- 1 egg yolk
- 150 ml (¼ pint / 2/3 cup) whole milk
- 125 ml (4 fl oz / ½ cup) half-fat pouring cream (15% fat) or half and half
- 1 tbsp Kirsch or Amaretto liqueur, or 3 drops almond extract
Instructions
- Preheat and prepare dish: Preheat the oven to 180°C (360°F) or 160°C for fan ovens, gas mark 4. Butter an ovenproof china or Pyrex dish large enough to hold the cherries in a single layer. Sprinkle the 10 g of sugar evenly over the buttered surface, shaking the dish so the sugar coats it completely. Place the washed and dried cherries in a single layer inside the dish.
- Make the batter: In a large bowl, combine the flour, baking powder, vanilla powder (or extract), 65 g sugar, and a good pinch of fleur de sel. Using a balloon whisk, beat in the 4 eggs and 1 egg yolk until smooth and well combined. Gradually whisk in the whole milk, half-fat cream, and Kirsch or almond extract until you have a smooth custard-like batter.
- Assemble and bake: Pour the prepared batter evenly over the cherries in the dish. Place the dish in the preheated oven and bake for about 35 minutes or until the clafoutis is set and lightly golden brown on top. Remove from the oven and allow to cool slightly before serving.
Notes
- Do not pit the cherries before baking to preserve the traditional flavor; the stones add a subtle almond taste.
- If you prefer a nutty flavor without alcohol, use almond extract instead of Kirsch or Amaretto.
- Let the clafoutis cool for a few minutes; it can be served warm or at room temperature.
- This dessert pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
