Soft, custardy, and bursting with ripe cherries — Clafoutis aux Cerises is a beloved French dessert that captures the essence of rustic elegance. Originating from the Limousin region, this baked delight is simple to make and rich in tradition, making it a favorite across French households during cherry season.

In this post, we'll explore the history, ingredients, and foolproof steps to make a perfect Cherry Clafoutis at home.

🇫🇷 What is Clafoutis aux Cerises?

Clafoutis (pronounced kla-foo-TEE) is a classic baked French dessert made with whole cherries suspended in a rich, eggy batter that’s similar to pancake or crêpe batter. The result is a light, custard-like texture that is not too sweet and perfect for showcasing seasonal fruit.

Traditional Touch: In authentic versions, the cherries are left unpitted, as the pits are said to impart an almond-like aroma during baking.

🧾 Ingredients (Serves 6)

400g (3 cups) fresh cherries, pitted or unpitted

3 large eggs

100g (½ cup) granulated sugar

1 tsp vanilla extract

1 pinch of salt

60g (½ cup) all-purpose flour

300 ml (1¼ cups) whole milk

30g (2 tbsp) unsalted butter, melted

Optional: 1 tbsp kirsch (cherry brandy)

Powdered sugar, for dusting

Butter, for greasing the baking dish

👨‍🍳 How to Make Clafoutis aux Cerises

🔪 Step 1: Prepare the Cherries

  1. Wash and dry the cherries.

  2. You may leave them whole or pit them (for easier eating).

  3. Preheat your oven to 180°C (350°F).

🧈 Step 2: Grease the Dish

  1. Butter a 9-inch round or oval ceramic baking dish.

  2. Arrange cherries evenly across the base.

🥣 Step 3: Make the Batter

  1. In a mixing bowl, whisk the eggs and sugar until light.

  2. Add vanilla, salt, and flour, and whisk until smooth.

  3. Gradually add the milk and melted butter, mixing to a thin batter (like pancake batter).

  4. Stir in kirsch if using.

🔥 Step 4: Bake

  1. Pour the batter over the cherries in the baking dish.

  2. Bake in the preheated oven for 35–40 minutes, or until the clafoutis is puffed, golden, and set in the center.

  3. A knife inserted should come out clean.

❄️ Step 5: Cool and Dust

  1. Let cool slightly — Clafoutis can be served warm or at room temperature.

  2. Dust with powdered sugar before serving.

🍽️ How to Serve Clafoutis

Best served warm or at room temperature

Enjoy it plain, or with a dollop of crème fraîche, vanilla ice cream, or whipped cream

Pair with a cup of coffee or a glass of Kirsch or Champagne

🏛️ A Bit of History

Clafoutis originated in the Limousin region of central France in the 19th century. The word comes from the Occitan verb clafir, meaning "to fill" — an apt name, as the dish is filled with cherries. Over time, variations using plums, apricots, apples, or berries emerged, but cherry remains the gold standard.

💡 Expert Tips

Use firm, ripe cherries — sour or sweet both work, though sour cherries add a nice tang.

Leaving the pits in adds flavor but may surprise guests, so consider pitting for easier eating.

This dessert is not too sweet, making it suitable even for brunch or a light breakfast.

🍒 Variations to Try

Clafoutis aux Poires – with pears

Clafoutis aux Framboises – with raspberries

Flaugnarde – similar dessert made with any fruit other than cherries

Add a handful of slivered almonds for texture

🎯 Final Thoughts

Clafoutis aux Cerises is the epitome of rustic French charm — easy to make, beautifully simple, and bursting with fresh cherry flavor. Whether served warm from the oven or chilled the next day, it’s always a crowd-pleaser. The next time you have fresh cherries on hand, don’t hesitate — make a Clafoutis and enjoy a taste of France right at home.

Bon appétit! 🍒🇫🇷