Cherry clafoutis

Name: Cherry clafoutis
Total time: 1 h
Yield: serves 4–6
Ingredients: 500 g sweet cherries; 20 g butter for the dish; 3 eggs; 100 g sugar; 100 g plain flour; 1 pinch of salt; 250 ml milk; 100 ml cream; 1 sachet of vanilla sugar (8 g); icing sugar for dusting

Updated on 9 October 2026

Makes: serves 4–6
Time: 20 min + 40 min baking
From: Wild cherry

Ingredients

500 g sweet cherries
20 g butter for the dish
3 eggs
100 g sugar
100 g plain flour
1 pinch of salt
250 ml milk
100 ml cream
1 sachet of vanilla sugar (8 g)
icing sugar for dusting

Method

Preheat the oven to 180 °C and grease an ovenproof dish of about 24 cm with the butter.
Wash the cherries, remove the stalks and stone them with a cherry stoner or a straw. Check that no stones are left behind.
Whisk the eggs with the sugar and vanilla sugar until light and frothy.
Stir in the flour and salt, then add the milk and cream a little at a time, until you have a smooth, runny batter.
Spread the cherries over the dish and pour the batter over them.
Bake for 35–40 min, until the clafoutis has risen, is golden and has only just set in the middle. Leave to rest for 10 min and dust with icing sugar.

Storing: Best warm or lukewarm, on the day. Keep leftovers in the fridge for 2 days at most and reheat briefly. Check every cherry for stones before baking: a forgotten stone can break a tooth.