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Clafoutis Limousin


Rosa Jackson Recipe

Can also use small honey-sweet plums called mirabelles or mix the cherries with halved apricots

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Rate this recipe 4.3/5 (3 Votes)
Clafoutis Limousin 1 Picture


  • For the Batter:
  • 1 lb 2 oz cherries
  • 1 T butter
  • 2 T brown or white sugar
  • 3 heaping T of flour
  • 2 heaping T of sugar
  • pinch of salt
  • 2 whole eggs
  • 2 egg yolks
  • 3/4 c cream
  • 1 T kirsch



Step 1

Butter a deep pie dish with a knob of butter. Place the cherries, pitted or not, in the dish and sprinkle with 2 T of sugar. Set aside for 1 hour.

In a large bowl combine the flour, sugar, salt, egg yolks and eggs to make a thick paste. Add the cream bit by bit, whisking to make a smooth and slightly thick crepe batter. Stir in the kirsch. Set this batter aside for 40 minutes at room temperature.

Preheat oven to 350. Pour the batter over the cherries, top with little pieces of butter and place in the oven. Bake 35-40 mins, until clafoutis is puffed and golden. Remove the clafoutis from the oven (don't be surprised if it falls). Serve warm.

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