Cherry Clafoutis

Cherry Clafoutis

This Cherry Clafoutis

is a delightful and classic dessert that is perfect for any occasion. The custardy and slightly sweet base is studded with juicy and tangy cherries, making for a perfectly balanced and delicious treat.

Filed Under

French, Comfort Food, Desserts, Party, Summer, Indulgent Sweets, Pan Fry, Special Occasion, Gluten, Dairy, Eggs

Quick Links

Chef Carrots the Friendly Bunny

Easy

You've got this!

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 15 cherries
  • ⅔ cup all purpose flour
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 1 cup half & half
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon powdered sugar (for dusting)
Lemons and Lime

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
  3. In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
  4. Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
  5. Spread the cherries evenly in the pan. Pour the batter over the cherries.
  6. Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
  7. Dust the powdered sugar on top.
  8. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

208

carbohydrates

25g

fat

9g

fiber

0g

protein

4g

sugar

12g

Last updated on 2024-05-01

Tips

  • Alejandra Nunez

    "Very easy to do. Loved it!"

    6 years ago

  • Gabriella Montez

    "i don’t even know how to pronounce the word “clafoutis” but this came out really well. i saw other comments where others took longer than the 45 minutes but mine took just a little bit under, around 40. flavor-wise it was not too sweet, i actually think it might benefit from added liquor next time i make it. will definitely make again :)"

    6 years ago

  • Lauren Ann

    "Thought it turned out great! Was soft on the inside and crunchy on top."

    6 years ago

  • tastybaker100

    "Definitely needs to be baked more min then the recipe said. This recipe is so tasty."

    6 years ago

  • Ramona Ungureanu

    "Delicious!!! My favourite summer dessert 😍"

    6 years ago

  • Natasha Godkin

    "I made it in a bigger pan, cook time was perfect. Easy and delicious"

    6 years ago

  • loricknight

    "Its taste and texture are great, I baked it on a bigger pan, so the baking time was great! I doubled the amount of cherries though, because they were not much."

    6 years ago

  • makaylaj

    "It needs to be cooked 10 more minutes than the recipe said."

    6 years ago

  • Courtney Wedeles

    "I didn't have a cast iron skillet, so I just used a baking pan."

    6 years ago

  • JD Chavez

    "I would make it again. However, probably add a little more butter."

    6 years ago

  • Jianing Yang

    "Don't whisk the batter TOO much. Mine kinda exploded, but the crust is super tasty too. Also added some peach slices, goes very well with the cherries."

    6 years ago

  • kamileusa66

    "Amazingly tasty ❤️ Super easy to make."

    6 years ago

  • Ruby Brindza

    "Add in blueberry too. Taste amazing! This is made by 11 year old son."

    6 years ago

  • Valery Dodi Rusmianto

    "Added blueberries too and used coffee cream instead of half and half.. Couldn’t find it ons our local grocery store. My kids loved it!"

    6 years ago

  • sandy.stenger

    "If you are gluten free make sure you use all purpose flour."

    6 years ago

  • Leasha Cantrell

    "I forgot to dust the powdered sugar on top😩 but I LOVED it! I made it with Luxardo cherries and it was amazing!"

    6 years ago

  • bryn_m

    "This was the easiest dessert recipe ever! The results are beautiful and delicious!"

    6 years ago

  • dillpickle16

    "This was really easy! I don’t have a cast iron skillet, but I baked it in an 8” cake pan and it came out great! My only note is that it could use more than 15 cherries imo. You probably don’t want to dump a bunch of cherries into the pan or else risk the consistency of the batter, but you could probably make it with 20 and still be okay. I’ll def make again!"

    6 years ago

  • _smuthie

    "it tastes like pancakes and i like it but it feels like something is wrong idk"

    6 years ago

  • Alejandra Nunez

    "Very easy to do. Loved it!"

    6 years ago