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Cherry clafoutis

A classic French cherry dessert from the Limousin region. It is batter based and baked when the summer cherry harvest is in.


1 lb cherries (pitted)
1⁄3 c sugar (or to taste)
2⁄3 c flour
1⁄4 t salt
3 egg (lightly beaten)
1 1⁄4 c milk
  butter (for greasin the pie pan)


Heat oven to 350º F and grease a shallow ovenproof pan.

Mix cherries and half the sugar. Place in the greased pan.

Combine flours, salt and remaining sugar in a bowl.

Beat in eggs and milk.

Pour the mixture over the cherries.

Bake for 30-40 minutes, or until the clafoutis has risen lightly and the surface is golden brown.

Dust with confectioner´s sugar and serve warm.

Total time
55 minutes
Cooking time
Preparation time
2 servings


Sprinkle cherries with a bit of kirsch to add zing.

Serve with vanilla ice cream or whipped cream.


French cuisine

easy, baking
fruit, dessert
French food recipes
Food in Europe