Cherry Clafoutis

A French classic, originally from Limousin. Best served warm to bring out the cherry flavor.

Cherry clafoutis

This is the original clafoutis recipe with the dark, sweet cherries. When other fruits then cherries are used, the pie is called a "flaugnarde".

The fruit is then chopped up in cherry sized pieces. Because of the thin batter, do not use a springform.

  • 500 g black cherries
  • 100 g icing sugar
  • 4 medium eggs
  • extra icing sugar
  • 120 g all purpose flour
  • 30 cl milk (semi-skimmed)
  • 1 pinch of salt
  • 1 tsp vanilla extract or kirsch (optional)
  1. Rinse cherries, remove stalks. Dry them with paper towel. Put cherries in a bowl and add 40 g of the icing sugar. Stir gently with spatula, until most cherries are covered in sugar. 
  2. Preheat oven at 180° C.
  3. Grease a ceramic pie (or regular) tray. 
  4. Sift flour and remaining icing sugar (60 g) in a bowl. Add a pinch of salt.
  5. Beat the eggs until foamy, add them to the flour/sugar. Mix well until there are no lumps.
  6. Continue to add the milk. Stir well with a whisk.
  7. Evenly spread the cherries in the pie tray and pour the batter liquid gently. Bake 35 to 40 minutes. 
  8. Let it become luke warm, sprinkle some icing sugar over the pie.






Tools used: Whisk, silicone spatula, sieve.