Baking and desserts · French
Classic Cherry Clafoutis
A softly set French cherry clafoutis with vanilla, almond, and caramelized edges, mixed in minutes.
Tested method, practical cues
Why this classic cherry clafoutis works
A softly set French cherry clafoutis with vanilla, almond, and caramelized edges, mixed in minutes. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
Before you start
- A blender gives the batter a fine, custardy texture without flour lumps.
- The clafoutis naturally deflates as it cools.
Complete recipe
Classic Cherry Clafoutis
8 servings
Ingredients
- 1 tablespoon unsalted butter
- 3 cups pitted sweet cherries
- 3 large eggs
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon fine salt
- Confectioners’ sugar, to serve
Step-by-step instructions
- Heat the oven to 350°F. Butter a 9-inch round baking dish and arrange cherries in a single layer.
- Blend eggs, milk, cream, sugar, flour, vanilla, almond extract, and salt for 30 seconds until smooth.
- Pour the batter around the cherries and let it settle for 2 minutes.
- Bake for 35 to 42 minutes, until puffed and browned around the edges with only a gentle wobble at the center.
- Cool for 15 minutes, dust with confectioners’ sugar, and serve warm or at room temperature.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- A blender gives the batter a fine, custardy texture without flour lumps.
- The clafoutis naturally deflates as it cools.
Make ahead, storage, and leftovers
Cover and refrigerate for up to 3 days. Serve chilled or warm gently at 300°F.
Frequently asked questions
Can I use frozen cherries?
Yes. Thaw, drain, and pat them dry before adding to the dish.
Do traditional clafoutis use cherry pits?
Some traditional versions do, but pitted cherries are safer and easier to eat.