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.
110,1914.1/5 for 23 ratings
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Last modified on: June 19th 2011

For 2 clafoutis, you will need:

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.
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Step by step recipe

Stage 1 - 10 min.
Cherry clafoutis : Photo of step #1
Wash, dry and remove the stalks from 2 kgs cherries.

Stage 2 - 4 min.
Cherry clafoutis : Photo of step #2
Tip the cherries into a pan on medium heat and sprinkle with 6 tablespoons caster sugar, then add 6 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: 300 ml milk, 300 ml cream, 4 eggs, 80 g flour, 200 g caster sugar, 20 g Vanilla sugar and 2 tablespoons 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.


A few days in the fridge.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,588 Kcal or 19,209 Kj86 gr692 gr137 gr
229 %33 %65 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj3 gr21 gr4 gr
7 %1 %2 %1 %
Per clafoutis
Energetic valueProteins CarbohydratesFats
2,294 Kcal or 9,605 Kj43 gr346 gr68 gr
115 %17 %33 %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).

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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: Breton Pie, Potatoes with prawns, "Day After Pork Belly" Soup, Ramekins of duchess potatoes, Vol-au-vent, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Chocolate sauce, Two-cheese quiche, Pesto crackers, Choux pastry (pâte à choux), ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Panettone, Fillet of beef in a rosemary crust, How to seal a terrine or casserole dish, Leek and tuna loaf, ... All

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