Classic Cherry Clafoutis Recipe

Classic Cherry Clafoutis Recipe

An elegant dessert that belies its simplicity. [Photographs: Daniel Gritzer]

With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.

Why It Works

  • Butter in the batter adds extra flavor and helps crisp the edges more.
  • Optional kirsch (cherry brandy) enhances the fruit flavor.
  • Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.
  • Yield:Serves 6
  • Active time: 15 minutes
  • Total time:1 hour 10 minutes


  • 1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
  • 3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
  • 1/4 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)
  • 1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note)
  • 3/4 pound sweet cherries, pitted (see note)
  • Powdered sugar, for serving
  • Whipped cream, for serving (optional)


  1. 1.

    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.

  2. 2.

    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.