Classic French cherry clafouti bakes sweet dark cherries into a custardy, pancake-like batter until puffed and golden. A splash of kirsch is traditional but optional, and a snowfall of confectioners' sugar at the end is not negotiable. Serve it warm, straight from the dish, at any hour of the day.
Imagine a dessert that’s part pancake, part custard, and completely irresistible. That’s the magic of a classic French Clafouti! This rustic, elegant dessert is deceptively simple to make. A light, smooth batter is poured over a bed of sweet, juicy cherries and baked until it’s puffed and golden. It’s the perfect way to showcase beautiful seasonal fruit, and it comes out of the oven warm, comforting, and ready to be devoured. Best of all, it requires just a few pantry staples and comes together in minutes. Let’s get baking!
Ingredients
• For the Clafouti Batter
• 4 large eggs
• 1 cup / 120g (4.2 oz) all-purpose flour
• 2 cups / 480ml warm milk
• ¾ cup / 150g (5.3 oz) granulated sugar
• 4 Tbs / 57g (2.01 oz) unsalted butter, melted
• 2 Tbs / 30ml (1 fl oz) kirsch (cherry liqueur), optional
• 1 pinch of salt
• For Assembly & Garnish
• 1 Tbs / 15g (0.53 oz) unsalted butter, softened, for the dish
• 1 lb / 450g sweet dark cherries, washed, stemmed, and pitted
• Confectioners’ sugar, for dusting
• Chilled heavy cream, for serving (optional)
Instructions
1. Preheat your oven to 425°F / 220°C. Generously grease a 9-inch round pie plate or a similar shallow baking dish with the softened butter.
2. In a large bowl, lightly beat the eggs. Gradually whisk in the flour until you have a smooth, thick paste with no lumps.
3. Slowly pour in the warm milk while whisking continuously. Once combined, whisk in the granulated sugar, melted butter, kirsch (if using), and the pinch of salt until the batter is smooth and thin, like a crepe batter.
4. Pour a very thin layer of batter into the bottom of your prepared baking dish—just enough to coat it. Place it in the hot oven for 2-3 minutes, just until the batter is set. This creates a custard-like base that prevents the fruit from making the bottom soggy.
5. Carefully remove the dish from the oven. Arrange the pitted cherries in a single, even layer over the set batter. Gently pour the remaining batter over the cherries.
6. Reduce the oven temperature to 400°F / 200°C. Bake for 30-35 minutes, or until the clafouti is puffed, golden brown, and a tester inserted into the center comes out clean.
7. If you notice large, uneven bubbles forming during baking, you can gently pierce them with a skewer or the tip of a knife to release the air for a more even rise.
8. Let the clafouti cool in the dish for at least 10 minutes before dusting generously with confectioners’ sugar. Serve warm, with a drizzle of chilled heavy cream if desired.
Nutritional Information
• Calories: 350kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 150mg
• Sugar: 30g
• (Per serving, approximate. Varies based on and serving size.)
Pro Tips
• for Perfect Clafouti
• For a traditional, subtle almond flavor, leave the pits in the cherries. The pits release a benzaldehyde compound during baking, similar to almond extract. Just be sure to warn your guests!
• Let the batter rest for 20-30 minutes before baking. This allows the flour to fully hydrate, resulting in a more tender, delicate texture.
• Don’t have kirsch? You can substitute it with 1 teaspoon (5 ml / 0.2 fl oz) of vanilla extract or almond extract for a different, yet equally delicious, flavor profile.
• This recipe is wonderfully versatile. Swap the cherries for other seasonal fruits like plums, apricots, blackberries, or sliced peaches. Adjust sugar accordingly based on the fruit’s sweetness.
FAQ
Q: Can I make this clafouti recipe vegan
A: This classic clafouti recipe relies heavily on eggs and dairy for its signature custard texture, making a direct vegan substitution very challenging. The eggs provide essential structure and lift, while the milk and butter create richness. While you could experiment with plant-based milk and vegan butter, successfully replacing four eggs would require a specialized vegan egg replacer designed for custards and would significantly alter the traditional taste and texture.
Q: Is this cherry clafouti a good source of vegetarian protein
A: For a dessert, this clafouti provides a notable amount of vegetarian protein. The primary sources are the four large eggs and two cups of milk in the batter. Each serving contains approximately 8 grams (0.28 oz / 7.9 g) of protein, making it a more substantial and satisfying treat compared to many other fruit-based desserts.
Q: How can I make this vegetarian clafouti healthier
A: To make a healthier version, you can reduce the granulated sugar to ½ cup (100g / 3.5 oz), especially if using very sweet seasonal cherries. You could also substitute half of the all-purpose flour with white whole wheat flour for a slight increase in fiber. Serving it without the optional heavy cream is another simple way to reduce the overall fat content.
Q: How should I store leftover vegetarian clafouti
A: Store any leftover clafouti by allowing it to cool completely, then covering the dish tightly with plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The texture will become denser and more custard-like when chilled. Enjoy it cold straight from the fridge or gently reheat a slice in the microwave or a low-temperature oven.
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Classic French Cherry Clafouti
Ingredients
Method
- Preheat your oven to 425°F / 220°C. Generously grease a 9-inch round pie plate or a similar shallow baking dish with the softened butter.
- In a large bowl, lightly beat the eggs. Gradually whisk in the flour until you have a smooth, thick paste with no lumps.
- Slowly pour in the warm milk while whisking continuously.
- Once combined, whisk in the granulated sugar, melted butter, kirsch (if using), and the pinch of salt until the batter is smooth and thin, like a crepe batter.
- Pour a very thin layer of batter into the bottom of your prepared baking dish—just enough to coat it.
- Place it in the hot oven for 2-3 minutes, just until the batter is set. This creates a custard-like base that prevents the fruit from making the bottom soggy.
- Carefully remove the dish from the oven.
- Arrange the pitted cherries in a single, even layer over the set batter. Gently pour the remaining batter over the cherries.
- Reduce the oven temperature to 400°F / 200°C.
- Bake for 30-35 minutes, or until the clafouti is puffed, golden brown, and a tester inserted into the center comes out clean.
- If you notice large, uneven bubbles forming during baking, you can gently pierce them with a skewer or the tip of a knife to release the air for a more even rise.
- Let the clafouti cool in the dish for at least 10 minutes before dusting generously with confectioners' sugar.
- Serve warm, with a drizzle of chilled heavy cream if desired.
- Let the batter rest for 20-30 minutes before baking. This allows the flour to fully hydrate, resulting in a more tender, delicate texture.
- Don't have kirsch? You can substitute it with 1 teaspoon (5 ml / 0.2 fl oz) of vanilla extract or almond extract for a different, yet equally delicious, flavor profile.
