Cherry Clafoutis

Dense custard tart topped with sweet cherries makes an elegant French dessert.
Cherry Clafoutis

Cherry Clafoutis

By Sue Lau

Cherry clafoutis is a French dessert made with  sweet cherries or sometimes other fruit that really is quite elegant, even if  it isn’t a Francois Payard recipe. Although I imagine he has made more than his share. It is the best of both worlds between a cherry pie and a custard pie, and  reminds me a bit of the flavor  of a Swedish pancake topped with fruit (perhaps because of all the eggs). When made with fruit besides the cherries, it is usually called a flaunarde. And very much either of those is closely related to a Swedish pancake.
Cherry Clafoutis

Usually this is made  with dark sweet cherries, but since I was using them fresh and had to  pit them myself, I gave myself a break and went  with the Rainier cherries, which  are golden  in color with a little blush. They taste equally as wonderful as dark cherries without the chance that your fingers will get stained up in the  prep.
Cherry Clafoutis

Of course,  you could use canned sweet cherries as well, draining  off the syrup. I’m fairly sure if I did that I would take the syrup and cook it into a reduction or syrup and pour over the  clafoutis  then topping with a little whipped cream. Sounds good, doesn’t it? And you know, using a canned cherry helps take this charming dessert year-round instead of the short  window  in June when fresh cherries are available.
Cherry Clafoutis

I did bake this in a 2-quart baking dish which wasn’t round, not that it makes a lot of difference, although some people might like to cut this in pie wedges. But even with another pan, different slices  can be made. It’s not really that important unless you have two children standing side by side with rulers in hand to see which of the siblings gets the bigger slice. Rivalry. I can’t really blame them. Desserts like these can bring that out even in adults.

Cherry Clafoutis

  • Servings: 6
  • Difficulty: easy
  • Print

Cherry Clafoutis

  • 1/2 cup  all-purpose  flour
  • 1/3 cup granulated sugar
  • pinch salt
  • 3 large eggs
  • 3 tablespoons melted butter, cooled to room  temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup whole milk
  • 1 pound stemmed and pitted fresh Rainier sweet cherries
  • confectioner’s sugar (as needed)


  1. Preheat oven to 350°F.
  2. Butter a 2-quart capacity baking dish,  skillet or gratin pan, preferably round.
  3. Whisk together the flour, sugar, salt, eggs, cooled melted butter, vanilla extract, and milk.
  4. Pour into the baking  pan.
  5. Place the pitted cherries in the custard mixture in a single layer.
  6. Bake for 30 minutes until set and lightly browned.
  7. Dust with powdered sugar when cool.

From the kitchen of

Cherry Clafoutis

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