Cherry Clafoutis Recipe

2 Mins read

Cherry Clafoutis Recipe

Cherry Clafoutis Recipe

Cherry Clafoutis Recipe

Cherry clafoutis cab

Originating from the Limousin area in France and dating back to at least the mid-1800s, clafoutis is a traditional, crustless French flan, tart, or a type of thick pancake typically consisting of layers of batter and fruit. Its name stems from the French word clafir, meaning to fill.

The flan is traditionally topped with pitted black cherries (although some insist that the cherries should be left unpitted), which lend their rich flavor to the clafoutis as it bakes. It is typically served warm, dusted with a hefty dose of powdered sugar, and sometimes with a dollop of cream on the side.



5g butter, softened, plus extra for the dish

140g golden caster sugar

450g cherries, pitted

4 eggs

50g plain flour

1 teaspoon vanilla extract

250ml double cream

icing sugar, for dusting




Heat the oven to 190C/170C fan/gas 5.

Grease a 23cm round flan dish with butter and scatter with 2 tablespoons of the caster sugar. Tip the cherries into the dish. Gently shake the dish to roll the cherries in the buttery sugar, then set aside for hours. Longer time the cherries macerate, the juicier they will be.

Making the batter:

Pour the remaining caster sugar, the eggs, flour and vanilla extract into a bowl with a small pinch of salt, and whisk until mostly smooth.

Gradually whisk in the double cream until all of it has been incorporated and the batter is completely smooth.

Pour it over the cherries in the dish and bake for 30-35 mins until puffed up, light brown and a skewer inserted into the centre comes out clean.

Leave to cool slightly, then dust with icing sugar and serve warm, scooped straight from the dish.



Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top.

Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it’s poured into pie plates.

Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately.






Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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