Clafoutis Recipe | French Cherry Clafoutis

Name: Clafoutis Recipe | French Cherry Clafoutis
Prep time: 5 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3/4 cup All Purpose Flour; 1/2 cup Granulated Sugar; 1/8 tsp Kosher Salt; 3 Eggs; 1 1/2 cups Milk; 1 tsp Vanilla; 1 1/2 cups Cherries (Pitted and halved); 2 tbsp Unsalted Butter (melted); Powdered Sugar (for dusting)

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Clafoutis is a classic French baked custard dessert made with cherries baked in a simple batter of eggs, milk, flour, sugar, vanilla, and butter. It’s traditional and works well for an easy-yet-elegant dessert for brunch or dinner parties (especially during cherry season). Unlike many fussy French desserts, this version is mix-pour-bake simple, uses a single pie dish, and delivers that signature custardy “pancake-meets-flan” texture with juicy cherries every time.

Overhead image of a Cherry Clafoutis in a white pie plate

Why You'll This Fantastic French Dessert

Effortless elegance. Just mix, pour, and bake. No rolling or shaping required!
Crowd pleaser. Velvety custard meets fruit in a comforting yet sophisticated dish.
Seasonal star. Cherry season shines, but this recipe adapts beautifully with other berries or stone fruit.
One-dish win. Minimal cleanup and maximum impact. It's ideal for unpredictable summer guests.

What Does A Clafoutis Taste Like?

Classic Cherry Clafoutis offers a gentle balance of sweet and tart flavors wrapped in a creamy, flan-like custard. The cherries burst with bright juiciness while the pastry base tastes of vanilla and egg.

It's a dreamy cross between a pancake, custard, and a fruit soufflé. A light dusting of powdered sugar brings a subtle sweetness and pretty presentation.

Ingredients You'll Need

3/4 cup all-purpose flour- Provides the structure for the custard base. The flour slightly thickens the batter, giving the clafoutis its signature texture — soft and custardy yet firm enough to hold the cherries in place.
1/2 cup granulated sugar- Sweetens the batter and enhances the natural flavor of the cherries. As the clafoutis bakes, the sugar helps caramelize the edges, creating a light golden crust and subtle sweetness throughout.
1/8 teaspoon salt- A small but important addition that balances the sweetness and enhances the flavor of both the custard and the cherries. It ensures the dessert tastes complex rather than one-note.
3 eggs- The foundation of the custard. Eggs bind the ingredients together and provide the smooth, creamy texture that defines clafoutis. When baked, they give the dessert its delicate, flan-like consistency.
1 1/2 cups milk- Adds richness and moisture, turning the batter into a silky custard. Whole milk works best, but you can substitute part of it with cream for an even more luxurious texture.
1 teaspoon vanilla- Infuses the custard with warm, aromatic flavor that complements the cherries beautifully. It adds depth and a subtle sweetness that rounds out the dessert’s overall taste.
1 1/2 cups cherries- The star ingredient. Cherries add bursts of juicy, sweet-tart flavor that contrast perfectly with the creamy custard. Pitting and halving them ensures even distribution and easy slicing once baked.
2 tablespoons unsalted butter- Adds richness and a hint of buttery flavor to the batter while keeping the clafoutis moist. It also helps prevent sticking if brushed onto the baking dish before pouring in the batter.
Powdered sugar- The finishing touch. Lightly dusted over the baked clafoutis, it adds elegance and a touch of extra sweetness while highlighting the dessert’s rustic charm.

How To Make A Cherry Clafoutis

Prep the pan & cherries. Preheat to 350°F. Generously butter a shallow 9″ pie dish. Arrange cherries evenly on the bottom.
Whisk the batter. In a bowl, whisk together ¾ cup flour, ½ cup sugar, and a pinch of salt. Add 3 large eggs and whisk until smooth. Slowly pour in 1¼ cups milk and 1 tsp vanilla, whisking until silky.
Bake to perfection. Gently pour batter over melted butter and prepared cherries in a pie pan. Bake at 350°F for 40–45 minutes until puffed, lightly golden, and center set.
Cool & serve. Let rest 10 minutes; it will deflate into a rustic soufflé. Dust with powdered sugar before slicing.

Close up image of a slice of Cherry Clafoutis on a white plate

Tips And Tricks

Making a cherry clafoutis is delightfully simple, but a few smart tips can help elevate this rustic French dessert to bakery-level perfection:

Use fresh cherries if possible. They offer better texture and flavor than frozen, especially in peak season. If using frozen, thaw and pat dry to prevent a watery batter.
Don’t skip greasing the pan. Generously butter your baking dish to ensure the clafoutis doesn’t stick and gains a beautiful golden crust.
Let the batter rest. Allow the batter to sit for 15–30 minutes before pouring it over the cherries. This helps hydrate the flour and results in a smoother, more cohesive custard.
Preheat the baking dish. For a slightly firmer base, warm your greased baking dish in the oven before adding the cherries and batter.

Variations

While the classic cherry clafoutis is beloved for its simple elegance, there are plenty of creative variations you can try to suit different tastes and seasonal fruits:

Berry Blend- Swap cherries for berries. Try it with raspberries, blueberries, or strawberries.
Stone Fruit- Sliced peaches or plums in summer add warmth.
Citrus- Stir in 2 tsp grated lemon zest for a bright zing.
Gluten-Free Version- Use ¾ cup almond flour + 2 Tbsp arrowroot powder in place of flour.

What To Enjoy With Clafoutis

Clafoutis is a versatile dessert that pairs beautifully with a variety of accompaniments, whether you’re serving it for brunch, a light dessert, or a cozy evening treat. Here are some delicious ideas for what to enjoy with it:

Whipped Cream- A dollop of lightly sweetened whipped cream adds a fluffy contrast to the custardy texture.
Vanilla Ice Cream- The cool, creamy richness of vanilla ice cream pairs perfectly with warm clafoutis right out of the oven.
Crème Fraîche or Yogurt- For a tangy balance, serve clafoutis with a spoonful of crème fraîche or Greek yogurt.

How Long Does It Last?

Stored in the fridge, Cherry Clafoutis keeps well (in an airtight container) for up to 3 days. The flavor deepens and the texture becomes more custard-like over time. It's delicious served cold or room temp.

Can You Freeze It?

Yes! To freeze, cool completely, wrap tightly (foil + plastic wrap), and freeze. Thaw the leftovers overnight in the fridge. Reheat slices in a 300°F oven for 10 minutes or until warm.

This sweet treat is great for make-ahead entertaining.

What is clafoutis?

Clafoutis is a traditional French baked custard dessert where fruit is nestled in a simple egg-and-milk batter and baked until puffed and set, creating a texture that’s like pancake-meets-flan (custardy in the center with lightly browned edges).

A classic cherry clafoutis is rustic and “mix-pour-bake” easy, typically made in a pie dish and served warm or at room temperature with a dusting of powdered sugar, whipped cream, or crème fraîche.

Why is my clafoutis watery?

A cherry clafoutis turns watery most often because the fruit released too much juice. This is common with frozen cherries (especially if thawed) or very ripe fresh cherries, or because it was underbaked, so the custard didn’t fully set.

To prevent a watery French baked custard, pat cherries dry, avoid dumping in extra cherry juice, and if using frozen fruit, either use it straight from frozen and blot off frost or thaw and drain thoroughly. Some bakers also toss the fruit with a teaspoon of flour or almond flour to help absorb moisture.

Bake until the edges are set, and the center has only a slight jiggle, then let it cool 10–15 minutes. Clafoutis continues to set as it rests, and cutting too soon can make it seem runny.

What’s the difference between clafoutis and flan?

The main difference is texture and method. Clafoutis is a French baked custard dessert where fruit (usually cherries) is baked right in a thin batter that includes a little flour, so it comes out like pancake-meets-flan. It's custardy but with a lightly cakey structure and often a puffed edge.

Flan is a smoother, fully egg-custard dessert (usually no flour) baked in a water bath and typically topped with caramel, so it’s more silky and uniform rather than rustic and fruit-studded.

In short: cherry clafoutis = baked custard + fruit + a touch of batter. Flan = pure custard, set and creamy, often caramel-coated.

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