It’s cherry season and you’ve just got to make the very best of these juicy morsels. This easy traditional French cherry clafoutis recipe is a great way to use those sweet cherries in a pudding. Just perfect for a summer evening.
Easy Traditional French Cherry Clafoutis
I’ve been lucky enough to spend quite a lot of time in France over the past ten years and of course love French food. What’s not to like about incredible fresh ingredients brought together in inventive and amazingly tasty ways.
Traditional French country cooking is one of my favourite things. You really have to rely on those ingredients being best quality . That’s definitely the case with this simple easy cherry clafoutis recipe.
Cherry Clafoutis is an classic French recipe. One that is handed down generation to generation. It’s a sweet dessert like a flan with a custard almost pancake style base. Very easy to make and full of summery flavour with those ripe juicy cherries. It originates from the Limousin region of France and the name clafoutis comes from the local dialect word claufir, meaning to cover.
First things first; Stone those cherries. Yes I know that in the old days traditional clafoutis would have the stones left in the cherries for added flavour. But if you value your (and your family/friends) teeth and don’t want a huge dentistry bill then take the stones out of the damn cherries first!
Use a cherry stoner or push out the stones using a drinking straw.
Keep the cherry stones to make your own homemade kirsch. Waste not, want not and all that!
Cherry clafoutis ingredients
- Ripe cherries
- Caster sugar
- Vanilla extract
- Self raising flour
- Pinch of salt
How to make cherry clafoutis
Having removed the stones from the cherries let them sit in the Kirsh while you make your clafoutis batter.
Beat the eggs and salt and add in the flour and sugar. Add the vanilla extract to the milk and pour this in a little at a time to create your batter.
Sprinkle your baking dish with icing sugar and pour in the batter. Drop in the cherries (along with the kirsch)so they are pretty evenly distributed. Don’t worry they will sink into the batter.
Bake for about 45 minutes till set.
How do you serve cherry clafoutis
Serve this simple French dessert warm. Traditionally it is served on it’s own with nothing else. However I like to add a dollop of cream or Greek yogurt on the side.
Can you make this ahead?
Yes, you can make your cherry clafoutis the day before you need it and just keep it in the fridge overnight. Reheat ready to serve.
How many does this recipe serve?
This is just a small cherry clafoutis recipe for two people. Why have I made it for two? Simple, I have a lot of friends who ask me for recipes for one person, or for one with leftovers. They get tired of recipes always serving four. So this simple French dessert is just for two. Want more servings, just double up on the quantities shown.
Looking for more super tasty ways to make use of cherries this summer? Then check out these recipes;
Finally, if you do try this easy traditional French cherry clafoutis recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone just as soon as I can. Want more Larder Love, then follow me on Instagram and Facebook and sign up for my weekly newsletter too.
Easy traditional French cherry clafoutis
- 500g fresh ripe cherries (stoned, see above)
- 15 ml Kirsch liqueur
- 3 medium eggs
- 50 g self raising flour
- pinch of salt
- 40 g caster sugar
- 1/4 tsp vanilla extract
- 125 ml milk
- 1 tsp icing sugar
- Preheat oven to 180C and grease a 15cm baking dish
- Soak the cherries in the kirsch while you make the batter (stone them first if you value your teeth)
- Beat the eggs with pinch of salt and add the flour and sugar
- mix the vanilla extract with the milk and gradually add to the batter stirring well
- dust your oven proof dish/baking tin with icing sugar and pour in the batter
- add the kirsch soaked cherries and remaining liqueur
- bake for approximately 45 minutes till golden but still has a slight wobble
- serve warm dusted with icing sugar if you like or with cream or yogurt
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