Cherry Clafoutis

Active Time: 10 minutes

Total Time: 55 minutes

6-8 servings

Print recipe


  • 1 pound of sweet cherries, fresh or frozen
  • 4 large eggs, at room temperature
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar, plus set aside additional
  • 3 tablespoons sugar separately
  • 1 1/3 cup whole or low-fat milk
  • 2 tablespoons Grand Marnier or orange blossom water
  • 3 tablespoons melted butter


  1. Preheat oven to 400°F.
  2. Line the Mold with cherries, laying them in a single layer.
  3. In bowl, whisk together the flour, sugar, vanilla scrapings from the bean and continue adding the eggs, one at a time, while whisking lightly.
  4. Add milk, Grand Marnier and melted butter until smooth (you may also use an electric mixer)
  5. Pour batter over the cherries and sprinkle with 3 tablespoons of sugar on top.
  6. Bake the clafoutis for the first 15 minutes, then reduce to 375°F and bake for an additional 30 minutes or until the custard is just set, or until an inserted knife or toothpick emerges relatively clean (about 45 minutes total bake time).
  7. The clafoutis may be served warm, at room temperature or cold and is traditionally not served with any accompaniment.


bon TIP:

In short, Clafoutis (pronounced “kla-FOO-tee”) is a baked dessert that is made by baking cherries in a custard-like batter, like pancake batter. If you have not made Clafoutis before, you will be delighted to find how easy it is to make. The batter is based on a crepe batter. Unlike a custard, it contains some flour, so the texture is somewhat dense, and the thickened batter ensures that any juices from the cherries are well contained. It is meant to be a rustic, casual dessert, so feel free to personalize it. We use fresh pitted frozen cherries in the winter months and fresh stemmed cherries in the summer months.


It may also be made a day in advance and refrigerated overnight.



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