Easy & Creamy French Cherry Clafoutis Recipe
This traditional French cherry clafoutis is a rustic, custard-like dessert that’s both simple to prepare and bursting with flavour.
Using fresh, seasonal cherries, this recipe delivers a soft, flan-like texture that’s perfect for summer gatherings or a delightful treat any time of the year.
Irresistible Creamy Cherry Clafoutis – Quick & Easy!
Cherry season simply can’t pass without making this luscious, creamy cherry clafoutis.
It’s hands down one of the easiest, most indulgent French desserts you’ll ever whip up.
With this recipe, expect a melt-in-your-mouth custard, bursting with the tangy juice of fresh cherries.
The hardest part? Pitting the cherries—unless you’ve got the right tool (more on that below!).
Clafoutis comes straight from 19th-century Limousin, France. In some regions like Auvergne, it’s lovingly called “millard” when made with dark cherries.
The batter is soft and flan-like, similar to crepe or custard batter.
While cherries are for the classic recipe, you can try it with apricots, pears, or plums—though that version is called a flaugnarde.
But today? We’re going full cherry. Simple, rustic, and heavenly. Let’s bake!
Ingredients for a Soft & Flavorful Cherry Clafoutis
This recipe serves 6 to 8 people and creates a perfectly balanced clafoutis — creamy, fruity, and just sweet enough.
- 500 to 600 g fresh cherries (about 1 to 1.3 lbs): Choose ripe, juicy cherries for the best flavor. You can leave the pits in (for a more traditional taste) or pit them for easier eating.
- 4 large eggs (or 5 small): Eggs give the custard its rich, smooth texture and help it set properly.
- 90 g granulated sugar (about 7 tbsp): Just enough to sweeten the custard without overpowering the fruit.
- 30 g light brown sugar (about 2 tbsp): Perfect for a golden, caramelized finish on top.
- 2 packets of vanilla sugar or 2 tsp vanilla extract: Adds a subtle, aromatic sweetness to the batter.
- 160 g flour total: Use 100 g (¾ cup) all-purpose flour + 60 g (½ cup) almond flour for a tender, melt-in-your-mouth texture and a hint of nutty flavor.
- 400 ml of liquid: Combine 200 ml (¾ cup) whole milk + 200 ml (¾ cup) heavy cream for a rich, creamy base.
- 1 pinch of salt: Enhances all the flavors — don’t skip it!
- Butter (for greasing the dish): Ensures the clafoutis doesn’t stick and gives it a lovely golden crust.
- Flour (for dusting the dish): Helps with easy release after baking — just sprinkle over the buttered dish.
Step-by-Step Instructions for Making Cherry Clafoutis
Follow these simple steps to create a soft, creamy cherry clafoutis, even if you’re new to baking!
1. Prepare the Cherries
Rinse the cherries thoroughly under cold water. Remove the stems. You can choose to pit the cherries for easier eating, or leave them whole for a more traditional recipe — the pits will infuse the clafoutis with extra flavor during baking.
2. Grease the Baking Dish
Generously butter a round baking dish or a shallow gratin dish. Lightly dust it with flour, then tap out any excess. This prevents the clafoutis from sticking and ensures an easy release after baking.
3. Add the Cherries
Spread the cherries evenly over the bottom of the dish. Sprinkle them with the vanilla sugar or vanilla extract to infuse the fruit with aroma right from the start.
4. Make the Batter
In a large mixing bowl, combine the all-purpose flour, almond flour, pinch of salt, granulated sugar, and light brown sugar. Add the eggs one at a time, whisking well after each addition until the batter is smooth and lump-free.
5. Add the Milk and Cream
Gradually pour in the milk and heavy cream while continuously whisking. You should end up with a fluid, silky-smooth batter.
6. Pour the Batter Over the Cherries
Slowly pour the batter over the cherries in the baking dish. Pour gently to avoid moving the fruit around too much — this keeps the presentation clean and even.
7. Bake the Clafoutis
Place the dish in a preheated oven at 200°C (390°F). Bake for 35 to 40 minutes, or until the top is golden and the custard is set.
Tip: If your oven runs hot, lower the temperature to 180°C (350°F) and extend the baking time to 45 minutes for a gentler bake.
8. Cool Completely
Once baked, remove the clafoutis from the oven and allow it to cool completely in the dish before attempting to unmold.
9. Chill Before Serving
For best flavor and texture, refrigerate the clafoutis for a few hours before serving. It tastes even better cold, with the custard fully set and flavors deepened.
Tips for Success
- Cherry Selection : Choose fresh, ripe cherries that are firm yet juicy — they bring natural sweetness and a lovely tart contrast to the creamy custard. Traditionally, clafoutis is made with whole cherries (pits included) to enhance the almond-like aroma during baking. However, for convenience and guest comfort, pitting the cherries is highly recommended — especially if serving children.
- Choosing the Right Baking Dish : Use a ceramic or stoneware baking dish for the best results. These materials hold and distribute heat evenly, helping the custard cook gently and consistently. Avoid metal pans, which can heat too quickly and brown the edges before the center is set.
- How to Serve It : Serve your cherry clafoutis slightly chilled or at room temperature. For a more indulgent dessert, top it with a spoonful of lightly whipped cream, a scoop of vanilla ice cream, or even a drizzle of almond liqueur. A sprinkle of powdered sugar just before serving also adds a pretty finishing touch!
Variations to Try
Fruit Alternatives
While cherries are the traditional choice, clafoutis is incredibly versatile. You can swap them out for other seasonal fruits like:
- Apricots – for a sweet and tangy twist.
- Plums – which add a deep, rich flavor and beautiful color.
- Blueberries, raspberries, or blackberries – ideal for a burst of freshness and color.
Just be sure to adjust the sugar slightly based on how sweet or tart your fruit is.
Flavor Enhancements
Want to elevate your clafoutis with a gourmet touch?
- Add ½ to 1 teaspoon of almond extract for a subtle nutty aroma that pairs beautifully with cherries.
- Mix in a tablespoon of Kirsch (cherry brandy), Amaretto, or rum for extra depth and a grown-up finish.
These little additions make your clafoutis unforgettable without complicating the recipe!
Other desserts to try
the Best Traditional French Cherry Clafoutis (Easy & Creamy Recipe)
Ingredients
- 4 large eggs or 5 small
- 90 g granulated sugar
- 30 g light brown sugar for a caramelised top
- 2 sachets of vanilla sugar or 2 tsp vanilla extract
- 100 g all-purpose flour
- 60 g almond flour for added richness
- 200 ml whole milk
- 200 ml heavy cream
- Pinch of salt
- Butter and flour for greasing the baking dish
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the cherries: Wash and dry them. Pit the cherries if desired, though traditional recipes often leave them unpitted for enhanced flavour.
- Grease the baking dish: Butter a round or oval baking dish (approx. 24–28cm in diameter) and lightly dust with flour to prevent sticking.
- In a large bowl, whisk the eggs with the granulated sugar, light brown sugar, and vanilla sugar until the mixture becomes pale and slightly frothy.
- Gradually add the all-purpose flour and almond flour, mixing until smooth.
- Slowly incorporate the milk and heavy cream, stirring until the batter is homogeneous.
- Add a pinch of salt to balance the flavours.
- Evenly distribute the cherries in the prepared baking dish.
- Pour the batter over the cherries, ensuring they are well-covered.
- Bake for 35–40 minutes, or until the clafoutis is set and the top is golden brown.
- Allow the clafoutis to cool slightly before serving.
- Dust with powdered sugar if desired.
- Serve warm, at room temperature, or chilled.
