Unique and Decadent – Unforgettable Cherry Clafoutis

Welcome back folks! Cherry season, from late spring through mid-August, heralds the time for a must-try dessert: Cherry Clafoutis. This simple yet sophisticated dish transforms a rich crepe batter and fresh fruit into a baked delight. While cherries are traditional, clafoutis shines with a variety of fruits like peaches, apricots, plums, figs, pears, or berries. For a zesty spin, try this Blackberry-Lemon variation. Just whirl all ingredients in a blender and bake in a quarter sheet pan for a quick, refreshing, and vibrant twist on this classic dessert.

Once upon a time, I made a classic French cherry clafoutis, Mimi Thorisson style—pits and all, to achieve a hint of almondy flavor. Let’s just say, it was a pit-y party! My husband bit into a pit, and we both agreed—no more dental surprises! So, I switched to pitting the cherries. Not only did we dodge the pits, but the cherry juice jazzed up the batter. Now, our clafoutis is pit-free and flavor-full!

For added depth, you can include any alcohol you have on hand, such as brandy, rum, Grand Marnier, Kirsch (cherry liqueur), or anise-flavored liqueur. We particularly have enjoyed the rich flavor from vanilla spiced rum and anise-flavored liqueur, which I used in the video. If you have spelt flour, it makes the batter even more delicate, but cake or all-purpose flour works well too.

Serving clafoutis is simple: garnish it with a sprinkling of powdered sugar, a small mint leaf for glamour, or a dollop of whipped cream, which is my favorite. It’s delightful for breakfast or any time of day, and the flavors develop even more the next day.

This recipe is from ‘Nicoise: Market-Inspired Cooking from France’s Sunniest City’ by Rosa Jackson. I plan to try many recipes from this exceptionally well-written cookbook, and I’ve already made this delicious Grilled Moroccan Meatball Dinner. You can read more about Rosa here.

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

Robin Ward

Cherry Clafoutis

One of the simplest yet most delightful desserts, clafoutis is made by pouring a rich, creamy crepe batter over fresh cherries and baking it to perfection. For an authentic touch, a splash of anise-flavored liqueur infuses the clafoutis with a distinctive southern French flair.

Print Recipe Pin Recipe

Course: Dessert

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

• 1 tsp unsalted butter for the pie plate, 2 teaspoons for individual dishes (I used salted butter for a hint of salty caramel on the bottom crust.)
• 2 Tbsp sugar, preferably light brown cane sugar (I used light brown sugar.)
• 1 lb. cherries (450g)

For the batter:

• 3 large eggs
• ½ cup spelt, cake, or all-purpose flour, (60g)
• ½ cup sugar (100g)
• pinch of fine sea salt
• ¾ cup creme fraiche or heavy cream (200ml)
• 2 Tbsp anise-flavored liqueur (Pastis, brandy, rum, Grand Marnier, or kirsch (cherry liqueur)
• confectioners' sugar for sprinkling
• whipped cream, vanilla ice cream (optional toppings)

Equipment

• 1 9-inch, deep dish pie pan, or cake pan

Method

 

1. Butter a 9-inch deep-dish pie plate or round cake pan with 1 teaspoon of butter and sprinkle it with sugar, tilting the pan to coat the bottom and sides. Alternatively, butter eight shallow crème brûlée dishes with 2 teaspoons of butter, sprinkle them with sugar, and place them on one or two baking sheets.
2. In a large bowl, whisk the eggs for about 30 seconds, until slightly fluffy. Add the flour, sugar, and salt and whisk gently until smooth. Gradually whisk in the creme fraiche or heavy cream and anise-flavored liqueur (or other alcohol). Set aside at room temperature, covered with a dish towel, for 30 minutes: this will relax the gluten in the flour and produce a more tender result.
3. Meanwhile, pit the cherries using a cherry pitter or small paring knife. (Or leave them intact, as in the traditional version.) Place them in the prepared baking dish(es), where they should fit snugly in one layer.
4. Preheat the oven to 350℉ (180℃).
5. Pour the batter over the cherries and transfer the dish(es) to the oven. If making one large clafoutis, bake for 35-40 minutes. In individual dishes, the clafoutis will take 20-25 minutes to cook. The clafoutis should be browned around the edges, with a few brown spots in the middle, and a toothpick inserted in the center should come out clean. Do not be surprised if the clafoutis puffs up beautifully in the oven and falls as it cools: this is normal, and any wonkiness is part of its charm.
6. Serve warm, preferably, or at room temperature, sprinkled with a little confections' sugar. Refrigerate leftovers. I

Notes

1. For individual portions, use 6-8 (1-cup) baking dishes or ramekins and bake for 20-25 minutes, monitoring closely as smaller containers require less time.
2. Take your eggs out of the fridge 1 hour before preparing to reach room temperature. This simple batter can be mixed by hand with a whisk; if lumpy, pass it through a fine mesh strainer to achieve a smooth, heavy cream consistency. 
3. Frozen fruit can be used if drained of excess juices. Cherries can be replaced with peaches, apricots, plums, figs, pears, or berries, and pitting cherries will release juice that enhances the batter’s flavor.
4. For a more delicate batter, use spelt flour, or substitute with cake flour.
5. For a gluten-free version, replace flour with 1/4 cup (30g) each of almond flour and cornstarch.
6. To store, cover with plastic wrap and refrigerate for up to 3 days; it does not freeze well. The most common way to eat clafoutis is sprinkled with powdered sugar and slightly cooled after baking, but it can also be enjoyed cold as a flan. To reheat, wrap in foil and bake at 350°F for 6-8 minutes until just warm.

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you:)