Cherry clafoutis

Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
130K 24 4.0
Grade this recipe:

Last modified on: June 19th 2011

Keywords for this recipe:
For 1 clafoutis, you will need:
  • 1 cherries 1 kg cherries
  • 2 caster sugar 3 tablespoons caster sugar
  • 3 Kirsch 3 tablespoons Kirsch
  • 4 Clafoutis batter 500 g Clafoutis batter
  • 5 Kirsch 1 tablespoon Kirsch (optional)
  • Total weight: 1,590 grams

Change these quantities to make: 1 clafoutis 2 clafoutis 3 clafoutis
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.44 min.1 hour 17 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
Cherry clafoutis
Wash, dry and remove the stalks from 1 kg cherries.

Stage 2 - 4 min.
Cherry clafoutis
Tip the cherries into a pan on medium heat and sprinkle with 3 tablespoons caster sugar, then add 3 tablespoons Kirsch.

Cover and leave to cook for 3 or 4 minutes, stirring regularly, until the cherries are tender.

Stage 3 - 5 min.
Cherry clafoutis
Drain them in a sieve and leave to cool.

Note: The cherry juice will not be used to make the batter; see below for ideas on how to use it.

Stage 4 - 5 min.
Cherry clafoutis
Meanwhile, prepare 500 g Clafoutis batter and add 1 tablespoon Kirsch.

Blend together and leave to stand.

Preheat oven to 210°C (420°F).

Stage 5 - 10 min.
Cherry clafoutis
Then remove the pits from the cherries with a small sharp knife, and as you go, place them in the bottom of a buttered gratin dish.

Stage 6 - 3 min.
Cherry clafoutis
Pour the batter over the cherries, leaving the tops of the cherries just visible.

Stage 7 - 40 min.
Cherry clafoutis
Bake in the oven for around 40 minutes, until the clafoutis is golden brown.

Serve warm or cold.
As stated above, the juice that comes out of the cherries during cooking is not added to the batter, but you can reheat this to serve with the clafoutis, leaving your guests to pour it over. You can also add it to whipped cream to make a cherry chantilly.

An interesting variation: leave out half the flour and replace it with chestnut flour or ground almonds.

Cherry stones: should you leave them in or not? I've discussed this at length with Isabelle (my favourite sister) and there's no easy answer. Personally, I hate eating a clafoutis with the stones in - I'm always worried I'll break a tooth. You need to be very careful when eating it!

Untl recently I thought that leaving the stones in improved the flavour, but I ended up trying a clfoutis with stones and one without, and... no noticeable difference.

I think the Kirsch adds the subtle flavour of cherry stones, and this is better than leaving in the stones themselves. If you really want to keep the taste, you can try the following: bring the milk to the boil with the crushed cherry stones. Leave to infuse for 15 minutes, then strain and continue the recipe as normal.
A few days in the fridge.
Home made, and a recipe for Isabelle.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,253 Kcal or 5,246 Kj40 gr335 gr65 gr
63 %15 %32 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
79 Kcal or 331 Kj3 gr21 gr4 gr
4 %1 %2 %1 %
Per clafoutis
Energetic valueProteins CarbohydratesFats
1,253 Kcal or 5,246 Kj40 gr335 gr65 gr
63 %15 %32 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 1 clafoutis : 7.46 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Clafoutis batterClafoutis batter: You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Creamy plum and pear clafoutis, ... All
KirschKirsch: You can check-out other recipes which use it, like for example: Black Forest gateau, Framboisier, Individual charlottes with morello cherries, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clear strawberry juice, Two-coloured chocolate-orange tart, Strawberry Charlotte, Almond dacquoise, Fruit paste : Blackcurrant, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
322K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
307K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
354K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
357K 24.6 51 min. April 8th 2020
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page