David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Perfect Cherry Dessert Clafoutis aux Cérises Noires

The traditional way to make clafoutis is to use the cherries whole with the pits. David says

“Having had a little too much dental work lately, and not wanting my friends to have any, I choose to pit the cherries.”

While endless variations of clafoutis can be made using almost any fruit, from blueberries to strawberries, pears, apples and even prunes, the Cocoa and Lavender traditional version – with a twist – wins out hands down.

Clafoutis Cérises Noires Black Cherry Clafoutis @CocoaandLavender

Clafoutis aux Cérises Noires

A traditional clafoutis with a thoughtful twist... pitted cherries.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people


  • Softened butter for the pan
  • 3/4 cups milk
  • 1/2 cup Cream
  • 2/3 cup sugar, divided
  • 3 egss
  • 1 tsp vanilla
  • 2 tsp brandy
  • 1 pinch Salt
  • 1/2 cup Flour
  • 2 cups Cherries, pitted
  • powdered sugar for dusting the top


  • Preheat oven to 350°F,
  • Lightly butter a deep dish pie plate or ceramic casserole.
  • Whisk together the milk, 1/3 cup sugar, eggs, vanilla, brandy, salt, and flour.
  • Pour a 1/4-inch layer of the batter into the baking dish.
  • Place in the oven until the film of batter sets in the pan – about 10 minutes.
  • Remove from the oven and spread the cherries evenly over the batter.
    clafoutis @cocoaandlavender
  • Sprinkle the remaining ⅓ cup of sugar over the cherries.
    clafoutis @cocoaandlavender
  • Pour the rest of the batter over the sugared cherries.
  • Bake for about for about 45-50 minutes.
  • The clafoutis will be done when puffed and brown, and a knife plunged in the center comes out clean.
  • Sprinkle with powdered sugar; and serve warm.


Food for thought... when you change the cherries to another fruit, the traditional clafoutis then becomes a flaugnarde.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!


  1. September 4, 2016 at 8:15 am — Reply

    I know cherry season has wound down, but I hear tell that making this with apple and/or pear slices is wonderful!

    • September 4, 2016 at 3:24 pm — Reply

      HI David: A friend in Provence who does cooking classes makes an awesome “fall” clafoutis with pears, apples and grapes – Yummy!

      • September 4, 2016 at 10:32 pm — Reply

        Wow – pears, apples, AND grapes? That sounds fantastic! Thanks Carolyne!

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