Cherry Clafoutis

Clafoutis is a renowned dessert of French origin, from the Limousin area. The cherry clafoutis is one of the most famous versions of this dessert, which is generally made with seasonal fruit and tasted warm. Other versions are made with apricots or plums.

It is a moist dessert which must be eaten with a fork.

Covered with cling film, it can be kept in the refrigerator for up to three days.

Cherry Clafoutis
  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time45 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


  • 500 gCherry
  • 200 mlMilk
  • 90 gwhite flour type 0
  • 90 glight muscovado brown sugar
  • 20 mlRum (optional)
  • 3Eggs
  • 1Vanilla pod
  • 1 pinchTable salt
  • q.s.Butter (to grease the baking tray)
  • q.s.brown sugar (to grease the baking tray)


  1. – wash the cherries and dry them well with a kitchen towel;

    – remove the kernels with an olive-pitter;

    – grease a 25cm diameter ceramic baking tray, and spread 1 spoon sugar all over the base;

    – place the boneless cherries onto the greased baking tray base;

    – in a separate bowl, whisk the eggs together with the sugar and the vanilla seeds till you get a smooth cream;

    – add the flour and mix well till it amalgamates well;

    – add the pinch of salt;

    – pour gently the milk, while you keep on mixing well;

    – do the same with the Rum;

    – pour the mixture onto the cherries;

    – bake at 165 degrees for about 45 minutes;

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