Life is a Bowl of Cherries a Recipe for Clafoutis from Provence
Carolyne Kauser-Abbott · Dessert · Flans, Puddings · Provencal Recipes · TasteSpring starts early in the south of France. Nutmeg was shocked to learn that the cherries on the neighbours’ tree would be ready to eat by the middle of May! Under perfect conditions, local BC cherries only start arriving in Calgary farmers markets in mid-July. Sure enough the white flowering trees quickly turned to producing the luscious red fruit, and all of a sudden the orchards were laden with produce.
…Continue reading here for Nutmeg’s introduction to Clafoutis aux Cerises, an easy flan-style dessert that is a perfect way to use up a bounty of cherries. You can also make this with a variety of other seasonal fruit. It’s equally good with pears, grapes (seeded), plums, or peaches.

Clafoutis aux Cerises
A clafoutis is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.
Ingredients
- 3 1/2 pounds Ripe Cherries washed
- 5 large eggs
- 3/4 cup milk
- 3/4 cup crème fraîche or heavy whipping cream
- 1 1/4 cups sugar
- 3/4 cup flour
- 2 tbsp vanilla sugar
- 1 pinch salt
- butter to coat the pan
- sugar to coat the pan
Instructions
- Butter the pan (preference is in clay but a glass dish will work)
- Coat with a bit of sugar and discard the excess
- Remove the stocks from the cherries (not the pits) and place them in the pan
- Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
- Bake at 350 degrees F for about 40 minutes
- Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
- Sprinkle sugar on the top when you remove it from the oven.
Notes
Use vanilla sugar as extract will change the colour of the clafoutis.Make sure to warn your guests that the cherries are not pitted.The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Crespeou a Classic Provencal Recipe for Picnics
August 8, 2016
Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This is a traditional Provencal recipe, which is often found in picnic hampers …
Floating Islands Iles Flottantes a Dessert from France
February 19, 2021
Floating Islands (Iles Flottantes) are a traditional French dessert that you find on classic menus. Not quite a pudding, not a custard and not a creme brulée, Floating Islands are a delicious finish to a meal. This dessert was part of a menu that I created for my virtual cooking class, “Fusion Vegetarian Menu Inspired …
Spanish Tortilla Fan? Make Room for La Trucha from Nice
September 4, 2023
Eggs and Swiss chard are the main ingredients in la trucha, a culinary favourite in Nice, France. Like the Spanish tortilla de patatas, made with egg and potato, la trucha covers a range of meals from snack food to picnic fare to a light meal. Easy to prepare and served hot or cold, la trucha …
A Classic French Cheese Soufflé Recipe
March 16, 2021
A French cheese soufflé was part of a menu that I created for a virtual cooking class. The class Fusion Vegetarian Menu Inspired by My Travels in France and Morocco! included a delicious line-up of dishes. The menu included four vegetarian courses: a classic Cheese Soufflé, Grilled Moroccan Vegetable Kabobs, Roasted Sweet Potatoes with Lime …
No Comment