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Clafoutis aux Cerises

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. Note: warn your guests so no one eats a pit in error. The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6 people


  • Pounds Ripe Cherries washed but not pitted
  • 5 Large Eggs
  • 3/4 Cup Milk
  • 3/4 Cup Crème Fraiche, or heavy whipping cream
  • Cups Sugar
  • ¾ Cup Flour
  • 2 tbsp Vanilla Sugar note: vanilla extract will change the color
  • 1 Pinch Salt
  • Butter and Sugar to coat the pan


  • 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 put them in the baking 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 take it from the oven
Tried this recipe?Let us know how it was!