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Clafoutis Cérises Noires Black Cherry Clafoutis @CocoaandLavender

Clafoutis aux Cérises Noires

A traditional clafoutis with a thoughtful twist... pitted cherries.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
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.
Tried this recipe?Let us know how it was!