Cherry clafoutis is one of those desserts I turn to when I want something special to share, but don’t want to spend much money, time, or effort. It’s basically a simple batter baked over fresh cherries, but it feels like a complete dessert that can go straight from the oven to the table. If you cook with the seasons, this is a very practical way to use a generous haul of ripe cherries without needing more than a few pantry basics.
I first learned to make cherry clafoutis in Metz, in northeastern France, when I was a kid. It quickly became the “house dessert” because it ticked all the boxes: cheap, easy, and reliable. We could stretch a pound of cherries into dessert for six people, and there was almost no waste—just eggs, a bit of flour, sugar, milk, and butter. Everything else came down to timing and oven heat.
These days, I like it for casual dinners with friends when I’m not sure how much everyone will eat. You can slice small pieces, or go for big wedges, and it works just as well slightly warm as it does straight from the fridge the next day. If you cook for a household that doesn’t love super-sweet desserts, this cherry clafoutis is a good fit: it’s light, custardy, and lets the fruit stay in focus. It’s also forgiving, so if you’re new to baking or working with a small, basic kitchen, this is a smart dessert to have in your rotation.
Why You’ll Love Cherry Clafoutis
- Uses simple, affordable pantry ingredients plus seasonal cherries.
- Light, custard-like texture that doesn’t feel heavy after a meal.
- Perfect make-ahead dessert; it tastes great at room temperature or chilled.
- Minimal prep and dishes—one bowl, one baking dish, and you’re done.
- Flexible for gatherings: easy to slice and serve to a group.
- Great way to use slightly soft cherries and avoid food waste.
Your Ingredient Checklist
- 4 large eggs
- 9 tablespoons sugar
- 1 pinch salt
- 5 tablespoons all-purpose flour
- 250 ml milk (about 1 cup + 1 tablespoon)
- 60 g butter, divided (about 4 tablespoons), plus extra for greasing
- 1 pound black cherries, stems removed (pitted or whole)
- 1/2 tablespoon vanilla cane sugar (or vanilla sugar) for sprinkling
The Quick and Easy Method
- Prep the cherries. Wash the cherries thoroughly and remove the stems. Pit them if you prefer a pit-free dessert, or leave them whole for a more traditional version. Set aside to drain well so they don’t water down the batter.
- Preheat the oven. Set your oven to 350°F (175°C). While it heats, place 30 g (about 2 tablespoons) of the butter in a small saucepan or bowl and melt it gently. Let it cool slightly so it doesn’t cook the eggs later.
- Start the batter. In a mixing bowl, whisk the eggs with the sugar and a pinch of salt until the mixture looks smooth and slightly paler. You don’t need a lot of air here—stop whisking once everything is evenly combined.
- Add the flour. Sift the flour over the egg mixture to avoid lumps. Whisk gently until the batter is smooth. If you see lumps, keep whisking just until they disappear, but don’t overwork it.
- Incorporate butter and milk. Pour in the cooled melted butter, whisking slowly, then add the milk in a steady stream. Continue whisking until you have a thin, crêpe-like batter with a uniform texture.
- Prepare the baking dish. Generously butter a 9.5-inch (24 cm) round baking dish. This helps prevent sticking and gives the clafoutis a nice edge. Spread the cherries evenly across the bottom so each slice will have a good amount of fruit.
- Assemble the clafoutis. Pour the batter carefully over the cherries, letting it flow around and between them. Cut the remaining 30 g (about 2 tablespoons) of butter into tiny pieces and scatter them evenly on top. Don’t pile the butter in one spot; this helps even browning.
- Bake until set. Transfer the dish to the preheated oven and bake for about 45 minutes. The clafoutis is done when the custard is set in the center and the top is lightly browned. The middle should no longer be liquid but can have a slight wobble.
- Finish with vanilla sugar. As soon as you take the dish out of the oven, sprinkle the vanilla cane sugar evenly over the hot surface. The heat will help it melt slightly and cling to the top.
- Cool and serve. Let the cherry clafoutis cool to room temperature so it firms up and slices more cleanly. Serve at room temperature or chilled, straight from the fridge, depending on your preference.
Pitted vs Whole Cherries
In France, traditional cherry clafoutis is often made with whole cherries, pits and all. The pits are said to give a slightly more almond-like aroma as the dessert bakes, and it also saves time on prep. If you’re serving this at a casual family dinner where everyone can take their time and you can warn them about the pits, this approach works well and keeps waste and labor low.
For potlucks, kids, or guests who may not expect pits, pitting the cherries is usually more practical. It makes the dessert easier to eat, and leftovers are simpler to slice and pack. If you pit the cherries, try not to slice them too much—keep them as whole as possible so they don’t release too much juice. Either method works; just choose based on who you’re serving and how relaxed the setting is.
Choosing the Right Baking Dish
A 9.5-inch (about 24 cm) round baking dish is ideal for this amount of batter and cherries. You want a dish that gives you a clafoutis that’s not too thick and not too shallow—roughly 3 to 4 cm deep once baked. If it’s too deep, the center may take too long to set; too shallow and it can overcook and dry out before the cherries soften properly.
Ceramic or glass dishes work especially well because they heat gently and evenly. Avoid very thin metal pans, which can brown the bottom too quickly. If you’re using a slightly different size dish, adjust the baking time: a wider dish (thinner layer) may be ready a few minutes earlier, while a smaller, deeper dish could need an extra 5–10 minutes. Always check the center for doneness rather than relying only on the clock.
Serving and Storage Tips
Cherry clafoutis is at its best once it has cooled and set, so plan ahead if you’re serving it to guests. I like to bake it in the afternoon for an evening meal; by then, it’s easy to slice and serve straight from the dish. You can dust an extra light layer of sugar right before serving if you prefer a slightly sweeter top, but it’s optional, especially if your cherries are very ripe.
For storage, let the clafoutis cool completely, then cover the dish tightly or transfer slices to an airtight container. Keep it in the fridge for up to 2–3 days. The texture will become a bit firmer when chilled, which many people enjoy. To avoid waste, leftover slices make a good breakfast or snack the next day. You can eat them cold or let them sit at room temperature for 20–30 minutes to take off the chill.
Curious About This Recipe? Read On
Why did my clafoutis puff up in the oven and then deflate?
It’s completely normal for cherry clafoutis to puff up while baking and then settle as it cools. The batter is similar to a crêpe or thin custard, so steam builds up in the oven and makes it rise. Once it’s out and the steam escapes, it naturally deflates. Don’t keep baking just to hold the puff, or it will overcook and turn rubbery. Instead, focus on baking until the center is just set. A gentle wobble is fine; a liquid center is not. The final texture should be soft and custardy, not airy like a cake.
Can I reduce the sugar without ruining the texture?
You can slightly reduce the sugar without harming the structure, since this recipe relies more on eggs and flour for stability. Dropping the sugar by 1–2 tablespoons is usually safe. Keep in mind that sugar also affects browning and moisture, so cutting too much can make the clafoutis paler and a bit drier. If your cherries are very sweet and ripe, this adjustment works well. If they’re more tart, you may want to keep close to the original amount or just reduce by a small margin.
How do I know if the center is properly baked?
The most reliable way is to gently shake the baking dish near the end of the baking time. The edges should look set and slightly puffed, while the center should have a soft, even wobble, like firm custard. If the middle looks liquid or waves dramatically, it needs more time. You can also insert a thin knife about 2–3 cm from the center; it should come out mostly clean, with just a bit of moisture. Remember that the clafoutis will firm up more as it cools, so avoid overbaking until it’s completely dry.
Can I make this recipe ahead for a gathering?
Yes, cherry clafoutis works well made earlier in the day or even the night before. Bake it fully, let it cool, then cover and refrigerate. For serving, you can bring it back to room temperature for about an hour, or warm individual slices briefly in a low oven (around 275°F/135°C) if you prefer it slightly warm. Avoid reheating at high temperatures, which can cause the custard to toughen and the top to over-brown. Making it ahead also helps the flavors settle and makes slicing cleaner, which is practical when serving a group.
Cherry Clafoutis
Equipment
- Mixing bowl
- whisk
- 9.5 inch (24 cm) baking dish
- Saucepan
Ingredients
- 4 eggs
- 9 tbsp granulated sugar
- 1 pinch salt
- 5 tbsp all-purpose flour
- 250 ml milk
- 60 g unsalted butter divided; Plugra recommended
- 1 pound black cherries stems removed and pitted (pitting optional)
- 1 packet vanilla cane sugar about 1/2 tbsp; to sprinkle on top
Instructions
- Preheat the oven to 350°F (175°C).
- Butter a 9.5-inch (24 cm) baking dish thoroughly and set aside.
- Melt half of the butter (about 30 g) in a small saucepan, then remove from the heat and let it cool slightly.
- If using fresh cherries, wash them, remove the stems and optionally pit them.
- In a mixing bowl, whisk the eggs with the sugar and a pinch of salt until the mixture is smooth and homogeneous.
- Sift the flour into the egg mixture and mix until the batter is free of lumps.
- Stir the cooled melted butter and the milk into the batter until fully incorporated.
- Arrange the cherries evenly in the prepared baking dish, then pour the batter over them.
- Scatter small pieces of the remaining butter across the top (use less if desired).
- Bake for about 45 minutes, until the custard is set in the center and the top is lightly golden.
- Remove from the oven and immediately sprinkle the vanilla cane sugar evenly over the hot clafoutis.
- Allow to cool to room temperature or chill before serving, according to your preference.