This easy Cherry Clafoutis recipe is perfect for a super easy dessert or breakfast made with delicious fresh cherries. Cherry season is great but making clafoutis makes it even better.
It’s the French dessert you’ll look forward to all year. I like to serve this clafoutis for breakfast, right out of the oven with some maple syrup drizzled on top.
How To Pronounce Clafoutis?
This is a French dessert with a French name. To say it aloud, it’s pronounced klah-foo-tee.
Ingredients
There aren’t many ingredients and, besides the cherries, you probably have everything in your pantry already. If not, they’re easy to get at your local grocery.
Cherries. I’ve used both sweet and tart cherries in the past. Each will work. The most important thing to me is this beautiful cherry pitter. It makes quick work of cherry pit removal.
Sugar, Flour, Eggs, Butter, Milk and Whipping Cream. These are all easily available so you won’t need to worry about finding them.
Vanilla Extract and Almond Extract. For flavoring, I’ve added both vanilla and almond. Almond is a perfect match for cherry and, although I only use ½ teaspoon, you could bump that up to the full teaspoon, if you like. Everything is easily mixed in the electric blender. If you prefer, you can whisk it. Either way, it’s very quick and easy.
Pro Tip. If you don’t have cherries, you can also make other Fruit Clafoutis. You can use other fruits, like apple, blueberries, blackberries, apricots, peaches or plums.
How To Serve
My preference is to eat this clafoutis while still warm from the oven for breakfast with some maple syrup drizzled over it. If you prefer to eat this chilled, you can instead eat it as a dessert. You can sprinkle some powdered sugar (confectioner’s sugar) over the top.
What Does Clafoutis Taste Like?
It’s so much like flan. And, I love my Mexican flan recipe except I add cream cheese to flan. This is kind of like flan, except it has big, delicious cherries in it. It’s sort of a milky, eggy custard and it tastes a little like French toast, but as a creamy custard.
Behind The Scenes
To ensure that what you’re seeing at 24Bite is an actual human-tested recipe and actual recipe photography, I will be providing a new section for each post showing a Behind the Scenes photo. I know that you may be concerned about the recent influx of AI imagery and recipes in other places on the internet so I want you to have confidence in my site.
Recipe
Easy Cherry Clafoutis Dessert
Tap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 8" or 9" pie pan or square baking dish
- Electric Blender or Immersion Blender
Ingredients
- 2 tablespoons Unsalted Butter
Filling
- ¾ cup 2% Milk
- ½ cup Whipping Cream, sometimes called Heavy Cream
- 3 large Eggs
- ½ cup Granulated Sugar
- 65 grams All Purpose Flour, or ½ cup spoon and fill
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 240 grams Cherries, about 1 ½ cup, stemmed and seeded
Topping
- 3 tablespoons Granulated Sugar
Instructions
- Place the butter in the pie pan and place in a cold oven.
- Preheat oven to 350℉. Keep a watch on the butter and remove the pan from the oven as soon as it's mostly melted. Swirl the butter around or brush it with a heat resistant brush. Set aside.
- Place milk, whipping cream, eggs, ½ CUP sugar, flour and both extracts in an electric blender. Pulse a few times to fully mix.
- Pour the egg mixture into the pie pan. Arrange the cherries around the top, dipping them a little. They will still rise to the top.
- Sprinkle 3 TABLESPOONS of Topping on top of the egg mixture. Do not mix.
- Place the pie pan in the oven and bake about 35-45 minutes, until a blunt knife comes out clean. Allow to set for 15 minutes before eating warm or, once completedly cooled, place in refrigerator at least 4 hours to serve chilled.
Note: If there is a video, it will not display while there is an adblocker.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2025 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
Follow 24Bite:
Join the Conversation