Classic Cherry Clafoutis

Cherry clafoutis baked in a pie dish, ready to serve.

Cherry Clafoutis is a simple, rustic French dish made with fresh cherries baked in a lightly sweet, custard-like batter. Perfect for brunch, breakfast, or dessert.

Course Breakfast, Brunch, Dessert

Cuisine French

Prep Time 20

Cook Time 40

Servings servings

Calories 212kcal

Author Renee

Equipment

1 9-inch pie dish
1 wire whisk or immersion blender

Ingredients

16-20 ounces fresh cherries stemmed and pitted (3+ cups)
3 large eggs
7 tablespoons granulated sugar plus 1-2 tablespoons for finishing (optional)
⅔ cup whole milk
⅔ cup cream or half & half
1 teaspoon vanilla
½ teaspoon almond extract
½ cup all-purpose flour
⅛ teaspoon fine sea salt
butter for greasing ramekins

US Customary - Metric

Instructions

Preheat oven to 360°F (185℃).
Generously butter a glass or ceramic pie plate or baking dish.
Spread pitted cherries loosely in the bottom of the greased pie plate.
In a medium bowl, whisk or blend remaining ingredients into a smooth batter. Let batter rest on the counter for 15 minutes.
Pour batter evenly over cherries.
Bake for 30–35 minutes, until edges are golden and centeris just set.
Optional: After 20 minutes, sprinkle top with sugar for a crisp finish.
Let cool slightly. Dust with powdered sugar before serving.

Notes

This recipe will make one large pie plate (8 dessert servings) or three full 6-inch mini-skillet brunch-size servings. Recipe may be doubled.

Baking Tips

Don’t skip the rest time: After pouring the batter over the cherries, let it sit for 10–15 minutes before baking. This helps hydrate the flour and gives the batter a smoother texture once baked. Batter can be made up to a day ahead of time and refrigerated until ready to use.

Watch for the jiggle: The clafoutis is done when the edges are puffed and golden, and the center is just set with a slight jiggle. It’ll firm up a bit more as it cools—don’t overbake or it’ll lose that silky, custardy texture.

Nutrition