Cherry Clafoutis

Contributed by: Chef Debbi Dubbs

Cherry Clafoutis

Recipe type: Yield: 3-4 Prep time: Cook time: Total time:

Classic French dessert, great for brunch or breakfast with coffee. For dessert, add one scoop vanilla bean ice cream.


Batter1 cup milk1/4 cup heavy cream2 tablespoons sugar3 eggs1 tablespoon vanilla½ teaspoon salt2/3 cup all-purpose flourCherries2 tablespoons butter, melted2 tablespoons sugar1 pound fresh cherries, stemmed, pitted and cut in half or rough choppedConfectioners’ sugar for dusting


  1. Heat the oven to 400°F.
  2. Beat together all the batter ingredients until smooth and frothy. Set aside to rest while preparing remaining ingredients.
  3. Pour melted butter into a 9 or 10” shallow pan, quiche pan or cake pan and sprinkle with the 2 tablespoons of sugar spreading evenly. Sprinkle cherries over the sugar and cover with the batter.
  4. Bake for about 30 minutes or until the clafoutis is puffed and brown on top. Dust with confectioners sugar and serve immediately.
  5. Clafoutis will collapse quickly but will still be delicious.

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