Cherry Clafoutis – Easy Traditional French Dessert

Cherry Clafoutis – Easy Traditional French Dessert

Cherry clafoutis is a very common dessert in France, you will find it often on people’s table during summer season. It’s a very easy way to use cherries or any other summer fruits. Just a few simple ingredients and a dish that goes in the oven and you’re good to go!

Traditional clafoutis has whole cherries in it

That’s what I’ve been used to growing up and was told that, this way, the cherries keep all their flavor. After some researches, the reason why people were using whole cherries back in the days, is because farmers had a variety of cherries that were small and not very sweet. So to not waste them, they would bake the whole cherries in this sweet egg batter.

I personally also think it’s nice not to have to remove the pits… Much quicker and less messier. Obviously, if you leave the pits don’t forget to warn your guests and give them a small container to throw them away.

Clafoutis in a ramekin with icing sugar, a cherry and a scoop of vanilla ice cream on top

Clafoutis can be made with many other fruits

like apricot/plum quarters (no pit this time), rhubarb cubes, blueberries…

You can use regular milk or plant-based milk. This time I used a coconut-almond blend and it added a nice almond taste to the batter, which pairs very well with the cherries.

I used a blender to mix the batter, it’s the lazy way and a no lumps guarantee. But you can just use a bowl and a whisk, it works just as fine!

Cherry clafoutis in a ramekin with icing sugar, and a cherry on top

I baked the clafoutis in ramekins

but you can use any dish – big or small – that goes into the oven. Don’t forget to grease it so the clafoutis doesn’t stick to the bottom and the sides. And always fill the mold no more than 3/4 high since the clafoutis is going to rise in the oven, and then deflate after a minute at room temperature, like a souffle.

Clafoutis in a ramekin

You can eat cherry clafoutis warm or cold, just as is or sprinkled with icing sugar, topped with a vanilla ice cream or whipped cream.

Keep it in the fridge for a few days and reheat it in the microwave for 30 seconds if you like it warm.

cherry clafoutis in a ramekin with a small bowl of cherries and 4 cherries on the table

Cherry clafoutis

Very easy and fast clafoutis recipe, the batter can be mixed in a stand blender, with an immersion blender or by hand with a whisk.
Recipe for 5 Ø 3 inches – 8 cm ramekins.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 5 people


  • 25 cherries
  • cup unsalted butter 70 g
  • cup sugar 80 g
  • 2 eggs 100 g
  • ½ cup +1 tbsp all-purpose flour 90 g
  • ½ cup + 2 tbsp milk or plant-based milk 150 ml
  • ¼ tsp vanilla extract / paste


  • Preheat the oven to 350°F.
  • Melt the butter and rinse the cherries (you can also remove the pit if you want to).
  • In your stand mixer or in a bowl, mix together the eggs, milk and vanilla.
  • Pour in the melted butter, mix until combined.
  • Lastly add the sugar and the flour, mix.
    If you're using a stand blender, don't forget to scrape the sides of the jar and blend one last minute.
    Clafoutis batter in a jug and ramekin with cherries
  • Grease the ramekins and put 5 cherries each. Pour the clafoutis batter on top, about ¾ filled and bake for about 25 minutes.
    Cherry clafoutis in a ramekin, before baking
  • You can sprinkle with icing sugar, eat with ice cream or whipped cream.
    clafoutis in a ramekin with a bread scraper on half top part of it. Container with icing sugar, a strainer and a knife.
Keyword Cherries, Clafoutis

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