Cherry Clafoutis

When I was in France last summer, I had my first clafoutis overlooking the rolling hills of Provence (sorry..).  I loved how the custard was slightly caramelized around the edges making certain bites chewy between the perfectly ripe cherries.

Since I had a bag of cherries to get through in my fridge, I thought making a clafoutis would help.  This recipe is based on that from David Lebovitz’s blog (HIGHLY recommend his books as well), and it brings me back to that authentic clafoutis.  It’s super easy and perfect for a quick dessert (or heck, a decadent breakfast, it has 3 eggs after all).

Cherries lining the dish
Clafoutis pre-sugar sprinkle and bake



  • 1.25lb sweet cherries, stemmed and pitted
  • 3 large eggs
  • 1/2 cup flour
  • 1 tsp vanilla
  • 1/2 cup plus 3 tbsp sugar
  • 1 1/3 cups whole milk
  • Softened butter (to grease dish)


  1. Preheat oven to 375F and grease a shallow 1.5-2L baking dish with butter.
  2. Line the bottom of the dish with a single layer of the stemmed and pitted cherries.
  3. Mix the eggs, flour, vanilla, 1/2 cup sugar and milk in a blender or whisk in a large bowl until smooth (if you use a whisk, be sure to use a sieve when pouring batter over cherries).
  4. Pour batter over cherries (again, use a sieve if there are any lumps left) and sprinkle the top of the batter and cherries with remaining sugar.
  5. Bake until just set, about 45-60 minutes.  A knife in the centre should come out relatively clean.

Recipe adapted from David Lebovitz


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