Cherry Clafoutis

Cherry Clafoutis

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup all-purpose flour (about 2½ ounces or 75 grams)

  • 3

    tablespoons granulated sugar (about 1¼ ounces or 40 grams)

  • ¼

    teaspoon kosher salt

  • 1

    cup whole milk

  • 2

    large eggs, lightly beaten

  • 2

    tablespoons unsalted butter, melted, plus more for greasing

  • 1

    tablespoon kirsch (optional)

  • teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped

  • ¾

    pound sweet cherries, pitted

  • Powdered sugar, for serving

  • Whipped cream, for serving (optional)


Preheat oven to 350°F. In a medium mixing bowl, stir together flour, sugar, and salt. Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms. Grease a baking dish, tart pan, or cast iron skillet (about 9 inches in diameter) with butter. Scatter cherries all over bottom. Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes. Let cool slightly, the slice and serve, sprinkling powdered sugar on top. Serve with whipped cream, if desired.


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