Cherry clafoutis

Author: coffeelady @Marije37620210 Serves: 6-8  Time: 15′ prep + 30′

Difficulty: easy


  • 30 gram butter (+ extra to grease the baking pan)
  • 400 grams of fresh cherries (I’d suggest peaches or nectarines as an alternative)
  • 75 grams of flour 
  • a pinch of salt
  • 65 grams of white caster sugar
  • 3 eggs
  • 300 ml of full milk
  • a baking pan of 24 cm (I used a quiche pan)
  •  some powdered sugar to decorate (optional)


Heat the oven to a 190 degrees Celsius.

Slowly melt the butter (30 grams) in a small pan and use the extra butter to grease the baking pan.

Spread the cherries (or other fruit) on the bottom of the pan.

If you want to, you can take out the cherry pits. It’s a lot of work and it will make the clafoutis more moist. 

Sift the flour in a mixing bowl and mix it with the salt and sugar.

Add the eggs and mix.

Add the milk and the butter and keep mixing until there are no more lumps in the batter.

Pour the batter over the cherries.

Put the pan in the oven and bake for approx. 30 minutes, until it’s golden brown. 

Take it out of the oven. You can decorate it with powdered sugar if you wish.

Bon apatite!

About this recipe:

The clafoutis is eaten warm, but it tastes just as nice when it’s cooled off. 
 If you have a bigger group, you could choose to cut smaller pieces and serve them with some lemon ice cream. 
I know the original recipe is French. It’s a typical Summer dish, with all the lovely Summer fruits as a filling. 

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