1,030 easy and fully explained recipes, with 12,532 photos and 77 videos

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.
88,6104.1/5 for 23 ratings
Grade this recipe:

Last modified on: June 19th 2011

For 1 clafoutis, you will need:

Change those ingredients for: 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.
Keeping: A few days in the fridge.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 10 min.
Cherry clafoutis : Photo of step #1
Wash, dry and remove the stalks from 1 kg cherries.

Stage 2 - 4 min.
Cherry clafoutis : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
Meanwhile, put in the blender goblet: 150 ml milk, 150 ml cream, 2 eggs, 40 g flour, 100 g caster sugar, 10 g Vanilla sugar and 1 tablespoon Kirsch.

Blend well and leave to rest.

Preheat the oven to 210°C (420°F).

Stage 5 - 10 min.
Cherry clafoutis : Photo of step #5
Meanwhile, remove the cherry stones using a small pointed knife, and as they are done, arrange them in a buttered gratin dish.

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

Stage 7 - 40 min.
Cherry clafoutis : Photo of step #7
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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

Change currency:


Home made, and a recipe for Isabelle.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Grilled fillet of salmon with corn salad cream, Caesar salad, Mushroom Pancakes au Gratin, Pasta with green asparagus, Baked potoatoes with herb butter or cream , ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Potato Waffles with Smoked Salmon, Mustard baps, Blackcurrant, vanilla and lime verrine , Toasted almond cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Kugelhof for Nanou, Fillet of beef in a rosemary crust, Bechamel sauce, Plain cake, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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