Clafoutis Recipe | French Cherry Clafoutis

PUBLISHED August 21, 2025· MODIFIED August 20, 2025 · by the author listed in the recipe card 1121 words. · About 6 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re dreaming of a simple yet elegant dessert that’s impressive enough for a dinner party but easy enough for a weeknight treat, this Classic Cherry Clafoutis has got you covered! This silky custard-like bake is studded with juicy cherries and dusted with powdered sugar for that perfect French flair.

Why You’ll This Fantastic French Dessert

Effortless elegance. Just mix, pour, and bake. No rolling or shaping required!
Crowd pleaser. Velvety custard meets fruit in a comforting yet sophisticated dish.
Seasonal star. Cherry season shines, but this recipe adapts beautifully with other berries or stone fruit.
One-dish win. Minimal cleanup and maximum impact. It’s ideal for unpredictable summer guests.

What Does A Clafoutis Taste Like?

Classic Cherry Clafoutis offers a gentle balance of sweet and tart flavors wrapped in a creamy, flan-like custard. The cherries burst with bright juiciness while the pastry base tastes of vanilla and egg.

It’s a dreamy cross between a pancake, custard, and a fruit soufflé. A light dusting of powdered sugar brings a subtle sweetness and pretty presentation.

Ingredients You’ll Need

Fresh or frozen cherries (pitted)– These are the star of the dish. Fresh cherries bring a natural sweetness and juicy texture, while frozen ones offer convenience. Their tartness balances the custard’s richness and adds visual appeal throughout the bake.
All-purpose flour– A small amount helps thicken the batter slightly, creating a texture that’s custardy yet structured—similar to a thick pancake or a flan.
Granulated sugar– This sweetens the entire clafoutis and helps the top and edges caramelize to a golden finish.
Salt– A small pinch enhances all the flavors, especially the cherries’ brightness and the custard’s richness.
Eggs– Essential for structure, eggs bind the ingredients and create the clafoutis’s signature custard-like consistency.
Whole milk- Adds moisture and richness to the batter, creating a silky and smooth texture. Cream yields a more decadent result, while milk keeps it lighter.
Vanilla extract– Provides warmth and aroma that pairs beautifully with the cherries and gives depth to the custard flavor.
Unsalted butter- Prevents the clafoutis from sticking to the dish and imparts a subtle buttery flavor to the crust.
Powdered sugar (for dusting)- A finishing touch that adds sweetness and an elegant, classic look once the clafoutis is baked and slightly cooled.

How To Make A Cherry Clafoutis

Prep the pan & cherries. Preheat to 350°F. Generously butter a shallow 9″ pie dish. Arrange cherries evenly on the bottom.
Whisk the batter. In a bowl, whisk together ¾ cup flour, ½ cup sugar, and a pinch of salt. Add 3 large eggs and whisk until smooth. Slowly pour in 1¼ cups milk and 1 tsp vanilla, whisking until silky.
Bake to perfection. Gently pour batter over melted butter and prepared cherries in a pie pan. Bake at 350°F for 40–45 minutes until puffed, lightly golden, and center set.
Cool & serve. Let rest 10 minutes; it will deflate into a rustic soufflé. Dust with powdered sugar before slicing.

Tips And Tricks

Making a cherry clafoutis is delightfully simple, but a few smart tips can help elevate this rustic French dessert to bakery-level perfection:

Use fresh cherries if possible. They offer better texture and flavor than frozen, especially in peak season. If using frozen, thaw and pat dry to prevent a watery batter.
Don’t skip greasing the pan. Generously butter your baking dish to ensure the clafoutis doesn’t stick and gains a beautiful golden crust.
Let the batter rest. Allow the batter to sit for 15–30 minutes before pouring it over the cherries. This helps hydrate the flour and results in a smoother, more cohesive custard.
Preheat the baking dish. For a slightly firmer base, warm your greased baking dish in the oven before adding the cherries and batter.

Variations

While the classic cherry clafoutis is beloved for its simple elegance, there are plenty of creative variations you can try to suit different tastes and seasonal fruits:

Berry Blend- Swap cherries for berries. Try it with raspberries, blueberries, or strawberries.
Stone Fruit- Sliced peaches or plums in summer add warmth.
Citrus- Stir in 2 tsp grated lemon zest for a bright zing.
Gluten-Free Version– Use ¾ cup almond flour + 2 Tbsp arrowroot powder in place of flour.

What To Enjoy With Clafoutis

Clafoutis is a versatile dessert that pairs beautifully with a variety of accompaniments, whether you’re serving it for brunch, a light dessert, or a cozy evening treat. Here are some delicious ideas for what to enjoy with it:

Whipped Cream– A dollop of lightly sweetened whipped cream adds a fluffy contrast to the custardy texture.
Vanilla Ice Cream– The cool, creamy richness of vanilla ice cream pairs perfectly with warm clafoutis right out of the oven.
Crème Fraîche or Yogurt– For a tangy balance, serve clafoutis with a spoonful of crème fraîche or Greek yogurt.

How Long Does It Last?

Stored in the fridge, Cherry Clafoutis keeps well (in an airtight container) for up to 3 days. The flavor deepens and the texture becomes more custard-like over time. It’s delicious served cold or room temp.

Can You Freeze It?

Yes! To freeze, cool completely, wrap tightly (foil + plastic wrap), and freeze. Thaw the leftovers overnight in the fridge. Reheat slices in a 300°F oven for 10 minutes or until warm.

This sweet treat is great for make-ahead entertaining.

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