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Cherry Clafoutis

by Ada Parisi
5 min read
Clafoutis di ciliegie

Today the recipe of the Cherry Clafoutis, a typical dessert of French pastry, as well as one of the fastest and easy to prepare dessert ever, beginner to test. This French cake is nothing if not a custard milk-based and eggs enriched with fresh fruit and is the classic cake that can save your dinners with unexpected guests making you make a great impression with minimal effort. Look at VIDEO RECIPE on my YouTube channel and you will see how simple it is to prepare.

The original recipe French of clafoutis

The original recipe French of cherry clafoutis wants to prepare clafoutis with larger cherries, dark and mature, but you can also use other fruit, like strawberries, peaches or plums (If you use dried plums sweet is called FAR BRETON, and it is equally exquisite). The sugar in the cake is relatively little, and if the fruit was very sweet and very mature, you could also further decrease the amount. Is’ important that the milk is whole, to ensure the clafoutis taste but especially consistency.

The cherry clafoutis is great either hot, when it is still creamy, is cool, when its consistency is more like that of a pudding. Give it a try, you will not regret. And if you like desserts with cherries, also check out the tart with lemon custard and whole cherries. Obviously, Since we are in season, have a look at all my RECIPES WITH CHERRIES. Have a good day!

Clafoutis di ciliegie

CHERRY CLAFOUTIS (French recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 2 voted )


Doses for a cake of 22 cm in diameter


2 whole eggs

400 grams of whole cherries, pitted (see how to do it quickly)

80 grams of butter

80 grams of flour 00

80 grams of caster sugar

180 milliliters of cold whole milk

1 vanilla pod (or a teaspoon of extract or the tip of a teaspoon of dust)

20 milliliters di kirsch (Optional)


butter and flour for the cake Pan, to taste

butter to finish the cake

granulated sugar to decorate the cake


First, look carefully VIDEO RECIPE the cherry clafoutis to take away any doubt about the preparation. Early start making clafoutis with cherries, Preheat oven to 200 degrees static. Butter profusely and flour a cupcab. Melt butter and let it cool to room temperature.

Put the eggs in a bowl and untie mixing them with a hand whisk. Add the flour and continue to mix with a whisk until a smooth batter without lumps.

Merge into repeatedly melted butter, always stirring and then the granulated sugar and milk, alternating until all the ingredients. Finally, add to mixture for the clafoutis cherry vanilla and kirsch.

You will get a semi-liquid batter, do not worry because the correct consistency is what you see in VIDEO RECIPE .

Distribute pitted cherries and the whole bottom of the pan (It must be covered) and pour the mixture. Bake the clafoutis of cherries at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and spread on the surface of the sweet a few flakes of butter. Bake again for 25 minutes or until, tucking a toothpick into the sweet, will not dry. Sprinkle the clafoutis still warm cherries with sugar. You can serve hot or warm clafoutis, maybe with a ball of ice cream or some whipped cream, but it is also good cold.


You can also prepare the clafoutis with other types of soft fruit, such as prunes (also dried), peaches, strawberries. Keep the cake in the refrigerator: it will keep up to 3 days without any problem. If you do not have kirsch, you can use a white grappa spoon. If you decide to taste the freshly baked clafoutis, I suggest you prepare casserole portion and serve directly in cocotte to your guests.

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Jeanne 29 June 2018 - 22:30

Dear Ada,
I would like to do your clafoutis, but I have not found the doses and types of flour!

Ada Parisi 29 June 2018 - 23:28

Hello Joan, I skipped a line! I corrected: 80 grams of flour 00

Valeria 29 June 2018 - 14:05

For the cake….24 cm in diameter will be fine ?

Ada Parisi 29 June 2018 - 23:29

From 22 to 24 is fine. Thanks, ADA

Antonella 28 June 2018 - 09:06

Hi Ada! Good morning!
I really like the clafoutis, Also try this your version! A couple of times I have prepared a variant with almond cream and apples!
Dear greetings :-) Antonella

Ada Parisi 28 June 2018 - 10:50

Hello Antonella! This is the recipe of Michael Roux. I find it excellent, especially when it is hot tasted. I tried to do it in a thin pastry shell dipasta and I must say that the result is even better, because there is also the part crunchy. And I really like the idea of ​​almond cream, to try. A hug, ADA

elisabetta corbetta 28 June 2018 - 08:39

I love this cake and cherries
A big kiss

Ada Parisi 28 June 2018 - 10:51

You must try it Elizabeth, because it really wants to do it in 10 minutes. A hug, ADA


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