; ; Print

Clafoutis Aux Cerises (French Clafoutis)

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

5 from 23 reviews

Follow this cherry clafoutis recipe to make the easiest summer French dessert in under 45 minutes. This fancy-sounding and fancy-looking custard is perfectly served as a dessert or as a sumptuous breakfast. You need to try this simple recipe!



For the batter:

  • 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

For the decoration:

  • powdered (icing) sugar
  • cherry jam

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  1. Preheat the oven to 420 degrees F/215 degrees C. To make the batter, in a bowl, place eggs, salt, vanilla sugar, granulated sugar, and flour, and whisk for 5 minutes, using a hand whisk. Add rum, whole milk, and heavy cream, and mix everything for a few minutes. Pour the batter into the bottom of a Pyrex glass baking dish (no need to grease it) up to 1 to 2 cm and bake for 15 minutes.

  2. Take the dish out of the oven and place it in the freezer for 5 minutes. Add a new layer of the remaining batter and arrange unpitted cherries with shortened tails. Bake for 10 to 15 minutes while watching.

  3. Decorate ready clafoutis with fresh cherries dipped in a cherry jam. Sprinkle with powdered (icing) sugar.


  1. Make the clafoutis in an iron skillet, fluted pie dish, or individual square ramekins.
  2. Replace rum with kirsch (cherry brandy), other fruit brandy, or vanilla extract if you serve the dish to kids.
  3. Pit cherries if you want, primarily if you serve the dish to small kids. However, take into consideration that the color of pitted cherries would bleed into the custard.
  4. Rest the batter for at least 30 to 60 minutes, better overnight, in the fridge. This step allows protein in the flour to chill out and relax, although this step is optional.


Keywords: cherry clafoutis, cherry clafoutis recipe, French cherry dessert, easy clafoutis recipe, clafoutis aux cerises, clafoutis




Sign up and get a list of the necessary baking tools and ingredients.