Cherry Clafoutis

[Photo: Shell Tu]

How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves.

Cherry Clafoutis

About This Recipe

This recipe appears in: Jenny McCoy's Cherry Clafoutis


  • Softened unsalted butter and sugar, for the pan
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1/8 teaspoon sea salt
  • 3 large eggs
  • 2 large egg Yolks
  • ¾ cup + 1 tablespoon heavy cream
  • Seeds from 1 vanilla bean
  • Finely-grated zest of 1 lemon
  • 2 tablespoons unsalted butter, melted
  • 1 pint Bing cherries, pitted and cut in half
  • 2 tablespoons Turbinado sugar
  • 2 tbsp. Chopped Pistachios, optional


  1. 1

    Place rack in center of oven and preheat to 350 degrees. Lightly butter and sugar a 9-inch glass or ceramic pie plate.

  2. 2

    In a large bowl, whisk flour, sugar and salt together. Add eggs, yolks, cream, vanilla bean seeds and lemon zest; continue to whisk until no dry ingredient lumps remain. Slowly whisk in melted butter.

  3. 3

    Pour batter into pie plate, evenly scatter cherries throughout and sprinkle top with turbinado sugar and pistachios (if using).

  4. 4

    Place pie plate on a baking sheet and bake for 15 minutes. Increase oven temperature to 375 and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.


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