Clafoutis Aux Cerises (French Clafoutis)

Name: Clafoutis Aux Cerises (French Clafoutis)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: French
Ingredients: 15.8 oz. (450 g) cherries; 4 eggs; 2/3 cup + 10 teaspoons (110 g) flour; 1/3 cup + 1 tablespoons (90 g) granulated sugar; 2 cups + 5 1/2 teaspoons (500 ml) heavy cream; 1/2 cup + 2 tablespoons (150 ml ) whole milk; 1 tablespoon vanilla sugar; 1 pinch of salt; 2 tablespoons rum; powdered (icing) sugar; cherry jam

Modified: Jun 10, 2023 · Published: Aug 25, 2021 by Irina Totterman · This post may contain affiliate links · 47 Comments

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Quick Summary: Clafoutis aux cerises is a classic French cherry dessert made by baking fresh cherries in a thick, custard-like batter. This easy recipe comes together in one bowl and bakes in under 45 minutes, ready to serve warm or cold.

Ready cherry French dessert clafoutis served in individual dishes on a striped kitchen towel

What is clafoutis?

Clafoutis (pronounced [kla-foo-TEE]) is a rustic French dessert made by baking fresh fruit, most often cherries, in a thick, custard-like batter that resembles crêpe batter. As it bakes, the eggy batter sets around the fruit into a dense, pudding-like texture, halfway between a flan and a cake.

The classic version uses cherries, but the same batter made with other fruit is called flognarde. Clafoutis aux cerises (cerise means cherry in French) is a specialty of the Limousin region, where it is traditionally made with local sour griottes or morello cherries.

Regional names vary: in the Auvergne it is called millard or billion when made with black cherries, while cacou from Burgundy is a close cousin. Depending on where you are, you may also hear it called cherry custard pie, cherry pudding cake, cherry flan, or (incorrectly) clafoutis cerise.

Fresh vs. frozen cherries

Fresh cherries give the fullest flavor and are the traditional choice, but frozen cherries work well too, which makes this dessert easy to bake year-round. Watch for extra juice, which can bleed into the batter and tint it after baking.

To avoid that, thaw the frozen cherries fully, drain them, and pat them dry before folding them into the clafoutis batter.

Cherry clafoutis served in two individual dishes, cherries and dusting wand on a towel and board

Clafoutis: with or without pits?

Traditional clafoutis aux cerises is made with unpitted cherries, and there are a few good reasons for it:

Flavor: cherry pits release a subtle almond note into the batter as it bakes, the same aroma you get from almond extract.
Texture: leaving the pits in helps the cherries hold their shape and keeps their juices from running.
Tradition: in the Limousin, the pits are considered part of what makes the dish authentic.

One caution: if you bake with unpitted cherries, tell your guests so no one bites down on a pit by mistake.

Pitted cherries are the safer choice for children and easier for everyone to eat. The flavor is a little milder without the pits, and the cherries release more juice, which can tint the dessert. In the end, whether you reach for a cherry pitter is down to your preference.

A square piece of French cherry dessert with cherries on a grey plate

Why you'll love this recipe

Quick and easy: the one-bowl batter is hard to get wrong, even for a first-time baker.
Made for a crowd: one dish serves a whole party or family gathering.
Seasonal cherries: it puts summer stone fruit from the farmers market to good use.
Simple ingredients: you need only a few pantry staples plus fresh cherries.
No sinking fruit: baking the custard base first keeps the cherries suspended, not sunk to the bottom.
Rich texture: the custard base is soft, creamy, and full of flavor.
Authentic: it is the traditional version made with unpitted cherries.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Cherries: fresh cherries are the best to make this summer dessert. Traditionally, it is made with black cherries or Bigarreau Cherries. Living in North America, you can use tart cherries like Montmorency or sweet Bing Cherries.

Eggs: the recipe calls for whole large eggs.

Flour: Use all-purpose flour, or switch to gluten-free flour or almond flour for a gluten-free clafoutis.

Granulated sugar: it works for the recipe.

Heavy cream: regular heavy cream works perfectly.

Milk: use whole milk for this recipe. Replace it with almond milk if preferred.

Vanilla sugar: make it yourself or use a store-bought version.

Salt: a little pinch brings the flavors together in this dessert.

Rum: use dark rum or replace it with Kirsch, a cherry brandy, for a cherry flavor; use another fruit brandy, or vanilla extract if you serve the dish to kids.

Equipment

Here is what you need to make clafoutis aux cerises:

Mixing bowl
Hand whisk
Cherry pitter (optional)
Pyrex or glass baking dish
Fine-mesh sieve

How to make cherry clafoutis

Step 1. Preheat the oven to 420°F (215°C).

Step 2. To make the batter, place eggs, salt, vanilla sugar, granulated sugar, and flour in a large mixing bowl (photo 1). Whisk wet ingredients for 5 minutes using a hand whisk (photo 2).

Photo 1: Eggs and dry ingredients in a bowl Photo 2: Whisked mixture in a bowl — **PHOTO 1 PHOTO 2**

Step 3. Add rum, whole milk, and heavy cream, and mix everything for a few minutes (photo 3). The mixture will look like a custard-like batter.

Step 4. Pour the batter into the bottom of a Pyrex glass baking dish (no need to grease it) up to 1 to 2 cm (photo 4) and bake in the preheated oven for 15 minutes.

Read more about how to bake in a glass pan in general and in Pyrex glass in particular.

Photo 3: Ready batter in a bowl Photo 4: Batter in a baking dish — **PHOTO 3 PHOTO 4**

Step 5. Take the dish from the oven and place it in the freezer for 5 minutes (photo 5).

Assemble clafoutis

Step 6. Use the rest of the batter to add a new layer on top of the custard. Arrange unpitted cherries (with shortened tails) in a single layer (photo 6). Bake in the hot oven for 10 to 15 minutes, watching closely.

Photo 5: Half-baked clafoutis in a dish Photo 6: Batter and arranged cherries in a dish — **PHOTO 5 PHOTO 6**

Step 7. Decorate ready clafoutis (photo 7) with extra fresh cherries dipped in a cherry jam. Sprinkle with a little bit of powdered sugar (photo 8).

Photo 7: Baked clafoutis in a dish Photo 8: Ready cherry clafoutis dusted with icing sugar — **PHOTO 7 PHOTO 8**

Expert tips

Make your clafoutis in a cast iron skillet, tart dish, springform pan, gratin dish, pie dish, or individual square ramekins.
Replace rum with kirsch (cherry brandy), other fruit brandy, or vanilla extract if you serve the dish to kids.
Pit cherries if you want, primarily if you serve the dish to small kids. However, keep in mind that the color of pitted cherries will bleed into the custard.
Rest the batter in the fridge for at least 30 to 60 minutes, preferably overnight. This step allows the protein in the flour to chill out and relax, although it's optional.

Recipe variations

A classic cherry clafoutis is a joy on its own, but you can vary the flavors and presentation:

Almond: add a splash of Kirsch or a few drops of almond extract; scatter flaked almonds on top before baking.
Chocolate: stir chopped dark chocolate into the batter for a chocolate cherry clafoutis.
Matcha or coconut: whisk in a little matcha powder or toasted shredded coconut.
Pistachio crumble: add a pistachio crumble layer for a cherry pistachio clafoutis.
Other fruits: swap the cherries for apricots, plums, pears, or berries when they are in season.
Individual portions: bake the batter in round or square ramekins for single servings.

How to serve it

Serve the baked French dessert in a traditional way: cold, at room temperature, or warm in a dish it was baked. It does not need to be served on a serving pie plate.

Sprinkle it with powdered (icing) or vanilla sugar to enhance the flavor.

Garnish the ready dessert with toasted almonds or coarsely crushed sugared almonds, as per Christophe Michalak.

Traditionally, cherry clafoutis is served on its own, but feel free to serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

To highlight the cherries' gourmet side, pair cherry clafoutis with a slightly sweet sparkling wine, preferably with red-fruit aromas.

Storing & freezing

Store clafoutis in an airtight container or tightly covered with plastic wrap in the fridge for up to 24 hours. Then, if desired, reheat it in the microwave in 15-second intervals until warm.

It is not recommended to freeze clafoutis since it will change the texture. If you still decide to freeze the dessert, freeze it for up to 1 week.

Recipe FAQ

What is clafoutis aux cerises?
Clafoutis aux cerises is the classic French version of clafoutis, made by baking whole cherries in a thick, custard-like batter until set. It is also called a cherry flan or, regionally, millard or cacou.

Why are the cherries left unpitted?
Traditionally, the cherry pits are left in because they release a subtle almond flavor during baking and keep the fruit from bleeding. Pit the cherries if you are serving children, and warn guests either way.

Can you make cherry clafoutis with frozen cherries?
Yes. Frozen cherries work well; thaw them, then drain and pat them dry so the extra liquid does not thin the batter.

Can you use a blender for the batter?
Yes. A blender or electric mixer makes quick work of the batter and gives a smooth, lump-free result.

Is clafoutis served warm or cold?
Serve clafoutis warm, at room temperature, or cold. It is good with a dusting of powdered sugar or a spoonful of vanilla chantilly.

How many calories are in cherry clafoutis?
Each serving of cherry clafoutis has about 345 calories, though this varies with portion size and exact ingredients.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.femmeactuelle.fr/. It was originally published on July 2, 2018. The recipe has been revised to include improved content and photos.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.