Traditional recipes

Cherry Clafoutis

Cherry Clafoutis

Clafoutis recipe with cherries from of 30-05-2011 [Updated on 16-06-2020]

The clafoutis is a renowned French dessert with cherries cooked together with a batter made with flour, eggs, milk and sugar.
Today this dish is mostly prepared with pitted cherries, but the original recipe of the clafoutis with cherries, provided that the cherries were put with the whole stone because it seems that the stones release a particular aroma to the sweet during cooking making it tastier . Don't want to, but for convenience I prepared the clafoutis by pitting the fruit and I can assure you that it came out very good all the same.
The classic clafoutis is based on cherries (Clafoutis aux cerises), however it can be made with different types of fruit, depending on the season, the fruits most used for this preparation are pears, apples, strawberries, peaches or apricots. I wish a sweet start to the week to those who pass by and if you like to pamper yourself and prepare a different cherry dessert than usual, this recipe will be for you.


How to make cherry clafoutis

In a bowl, whip the eggs with the sugar, until you get a frothy mixture; add the sifted flour and vanilla and incorporate it to the eggs.

Gradually add the milk and brandy to the mixture

Mix everything until you get a smooth and homogeneous batter.

Wash the cherries, dry them, remove their stems and pit them, then distribute them evenly on the bottom of a well-buttered baking dish.

Pour the previously obtained batter over the layer of cherries

Bake the cherry clafoutis at 180 ° and cook for 35/40 minutes or until its surface is golden.

Sprinkle with icing sugar and let cool

Slice the cherry clafoutis and serve

Clafoutis of Strawberry

Strawberry clafoutis is a very simple dessert, a variation of the more famous cherry clafoutis. In this case, strawberries were chosen instead of cherries, an equally sweet and fresh fruit.

Of French origin, more precisely from the Limousine region, the clafoutis is a cake that involves cooking fruit dipped in a batter similar to that of crepes, for which the result is a soft dessert to be served with a spoon.

Obviously, just as we tried this recipe using strawberries, you can decide to invent your own version with the fruit you prefer.

Cherry Clafoutis

The cherry Clafoutis it is a sweet of French origin, very simple and elegant, definitely in harmony with the type of refined cuisine of France. The clafoutis is a dessert usually prepared with fruit, in this case some beautiful seasonal cherries were used, but the clafoutis with strawberries or the apricot or apple one is no less.

The clafoutis with cherries is one of the most famous and renowned variations of this type of dessert, to the point of having a declination of the term all its own, in fact it is also said flognarde. The clafoutis it is a very simple dessert to prepare, which is made with a batter prepared with a few ingredients: eggs, sugar, milk and flour. The chosen fruit is cut and can be macerated previously, perhaps as in this recipe with Brandy, to further enrich the flavor. Finally, the fruit is placed on the bottom of a buttered pan and covered with the prepared batter. The cake is baked until the batter is compacted and a little firmer than a pudding. The clafoutis, also depending on the season, can be served warm or cold, usually sprinkled with plenty of icing sugar.

Put the whole eggs and sugar in a bowl and whisk them with an electric whisk until the mixture is frothy and whitish

Join the flour, milk and the inside of the vanilla bean (or a sachet of vanillin) and mix well the mixture which will be quite liquid

If you want you can add two tablespoons of brandy.

Pitted the cherries (the real recipe would like the cherries with the stone but I preferred to remove it with my method that you find HERE).

Butter a cake pan and sprinkle it with sugar.

Put the cherries on the base of the pan and pour over the mixture.

Bake the cherry clafoutis in a preheated oven a 180 ° for 40 minutes approximately until the surface turns golden.

Let it cool and sprinkle the surface with powdered sugar. It is delicious both warm and cold from the fridge.

Cherry Clafoutis

Clafoutis is a sweet of French origin, very soft and rich in juicy and very sweet cherries. The cherry version is the most popular, but there are also versions with other types of fruit such as peaches, apricots, raspberries, strawberries, grapes, which however are called Flognarde. Only the cherry one can be called Clafoutis.

To make it, start by washing the cherries carefully, then pit them and keep them aside. Butter a round mold with a diameter of about 26-28 centimeters well, then sprinkle it with a little bit of granulated sugar and set it aside.

In a large bowl, shell the eggs, add the sugar, the seeds of the vanilla bean and a pinch of salt, then with the help of an electric mixer whip the eggs for a long time, until you have obtained a very swollen mixture (it will have to triple its volume) and clear.

At this point, add the sifted flour to the eggs, then mix everything with a spatula or a wooden spoon, taking care not to leave any lumps of flour.

Then add the milk slowly and mix everything gently. Transfer the pitted cherries to the greased and sugar-sprinkled mold, spreading them evenly, then pour the liquid mixture of eggs, milk, sugar and flour over the cherries, partially covering them.

Carefully transfer the mold to a preheated oven in static mode at 180 ° C and let the Clafoutis cook for 35-40 minutes, or in any case until it is cooked and golden on the surface.

Once cooked, take it out of the oven and let it cool, before sprinkling it with powdered sugar and serving it to the table.

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White aunt's recipes

It really looks inviting! How good was it ??

I'll tell you the truth. I have to make an investigation among those who have tasted and / or prepared the cherry clafoutis.
Good. it's good. but I don't know if the result is faithful to the original!
..mine. In short. came & quotbudinoso & quot.
if you have any tips. just let me know!!

Wonderful. Compliments

thanks Clara is very & quotd & # 39effect & quot; for sure! . and very & quotFrench & quot !!
as I said also to Marina, if you happen to be around some other cherry clafoutis send me the link.

Bianca Bianca .. wonder of wonders.
Tizianeda :-)

. too good Tizianeda.
a kiss from
bianchetta ..) (quoted from the grandfather): D

I also plan to do it in the week, yours looks great!

Did you find any other recipes around? Have you already tasted it a few other times?
As I said. this came & quotbudinous & quot (I hope to be able to make the idea). But this is likely to be the case. the French love this type of preparation !!
let me know )
good evening

I am always very happy when I read the comments!
Otherwise. what sense would all this have?
Thank you all. :)

Cherry Clafoutis

Cherry clafoutis is a specialty of France, especially in the Limousin area. Our version is the classic one but, if you want, you can replace them with other fruit of your choice.

  • 500 gr. of cherries
  • 200 ml. of milk
  • 100 gr. of sugar
  • 90 g. made with flour
  • 3 eggs
  • 30 ml. of Brandy or other liqueur to taste
  • 1 sachet of vanillin
  • Butter to taste
  • To decorate:
  • Powdered sugar to taste


1. Wash the cherries thoroughly, remove the petiole, the internal core and keep them aside.

2. Beat the eggs and sugar in a large bowl until the mixture is homogeneous and frothy. Incorporate the vanillin sachet and the flour gradually mixing thoroughly. Finally add the milk and Brandy while continuing to mix.

3. Grease a low-sided baking dish, sprinkle it with sugar and arrange the cherries evenly on the bottom. Pour in the dough and bake in a preheated oven at 180 ° for about 45 minutes.

4. When the cherry clafoutis has taken on a golden appearance, take it out of the oven, sprinkle it evenly with icing sugar and let it cool before serving.

Variants: for the peach clafoutis recipe click here

Express cherry clafoutis

The recipe for a quick and easy cherry clafoutis!

The clafoutis is a quick recipe for a delicious dessert! Instead of cherries you can also put other fruits such as apples! Let's see the shopping list and the preparation together!


700 g of ripe cherries
2 eggs and 2 yolks
100 g of flour
100 g of brown sugar
25 cl of milk
60 g of butter
1 pinch of salt
1 teaspoon of vanilla extract
1 sachet of vanilla sugar (optional)


Step 1: wash and cut the cherries.
Step 2: turn on the oven and preheat to 200 degrees
Step 3: put the butter in the text for your clafoutis and put it in the oven.
Step 4: beat the eggs in an omelette, add a pinch of salt and sugar.
Step 5: beat the eggs in an omelette, add a pinch of salt and sugar.
Step 6: mix well (with a whisk or with the robot).
Step 7: add the vanilla extract, mix and pour the flour into the rain.
Step 8: mix well until you get a thick and creamy liquid.
Step 9: add the cherries and pour the mixture into the pan.
Step 10: also add some butter peanuts on top to make the clafoutis even more delicious!
Step 11: Bake 45 minutes (until the top begins to brown well).
Step 12: Sprinkle with brown sugar and serve hot! Good taste!

Clafoutis with cherries is a typical French dessert. The original recipe calls for cherries with the stone but you can also pit them and make this delight easier to eat. There are different variations and flavors including all savory variations. Here a savory clafoutis with zucchini and we have also prepared a delicious vegeterian alternative with goat cheese and cibollina grass. The Clafoutis with cherries, on the other hand, is a perfect dessert to eat tipiedo, but the real surprise is that you can also enjoy it cold of the refrigerator on the hottest days! Try it with scoops of vanilla, cherry or mint ice cream and fresh mint leaves to garnish with a fresh cherry. This preparation is fast and very easy! The scent and texture are unique! It can be stored in the refrigerator for up to 3 days wrapped in cling film. You can also prepare this sweet with other seasonal fruits such as blackberries, raspberries, strawberries and apples! For a more chic version, try making mini portions of cherry clafoutis and offering your friends some small, fragrant and rich in taste delights! If you love cinnamon you can add it to the preparation to give an even more delicious and particular touch. A sweet that melts in the mouth for its softness! A very simple dessert to bake in the oven and ideal for an end of lunch with friends. A fluffy filled with cherries, lots of joy and goodness to welcome the summer! Remember to sprinkle with icing sugar only if you decide to serve the clafoutis cold or tipiedo the heat will tend to melt the sugar! There are some left over cherries and you don't know how to use them? Try to have a look here! Follow the recipe step by step in the video and prepare this delicious sweet in our company. Good taste!

Clafoutis with cherries - Recipes

This Cherry Clafoutis It is the variant of the well-known French dessert that uses pitted cherries and has a dough that makes it softer.
You can do it with other fruit, as long as it is firm, with figs, with apricots cut in half and placed on the peel, with plums, ditto, with grapes with fairly the same and large grains: always delicious. Not with strawberries and raspberries for & ograve!

For 6 people

  • 1 kg of pitted cherries
  • 4 eggs
  • 8 tablespoons of sugar
  • 5 tablespoons of flour
  • the finely grated yellow rind of a lemon
  • 250 ml of milk
  • 80 g of butter
  • icing sugar to taste

Turn on the oven at 200 & deg. Take a baking dish that goes into the oven and then to the table, butter it and fill the bottom with pitted cherries.
In a bowl break 4 whole eggs and beat them as if it were an omelette with the sugar in order to mix everything. Then let it rain slowly, to avoid lumps, 5 tablespoons of flour, add the finely grated rind of a lemon, milk and 40 g of melted butter.
Pour this batter over the fruit and sprinkle it with another 40 g of butter.
Bake and after 10 minutes lower the oven temperature to 180 ° and cook the clafoutis for about 45 minutes: until you see that it swells well and becomes like a & # 39omelette souffl & egravee.
Take it out of the oven, sprinkle it with icing sugar and serve warm.