🍒 Cherry clafoutis
Cherry clafoutis is the classic French clafoutis: whole black cherries baked in a smooth batter of eggs, flour, milk and sugar until it puffs into a soft, custardy, flan-like dessert. Traditionally the cherries are left unpitted, which is said to add a faint almond note. It is served warm or at room temperature, dusted with sugar.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g black cherries, stems removed
- 3 eggs
- 60 g plain flour
- 250 ml milk
- 70 g sugar
- 15 g butter for the dish
- 1 pinch salt
Method
- Heat the oven to 180 °C and butter a 24 cm baking dish.
- Spread the cherries in a single layer in the dish.
- Whisk the eggs with the sugar and salt, add the flour, then whisk in the milk gradually until smooth.
- Pour the batter over the cherries.
- Bake for 35–40 minutes until puffed and golden; serve warm, warning guests about the stones if left in.
How to make it lighter
- Cut the sugar to 50 g — ripe cherries are sweet enough.
- Use low-fat milk for a lighter custard.
- Serve a smaller slice with a bowl of fresh cherries alongside.
History
Clafoutis is a traditional dessert of the Limousin region of central France, made in early summer when cherries ripen. It is now a standard of French home baking across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →