How to Make Clafoutis: Easy French Cherry Cake for Every Season
If you love simple French desserts, this classic cherry clafoutis is for you.
A seasonal staple in France, this custard-style cake is soft, fruity, and effortless to prepare. The traditional French cherry clafoutis is especially popular during cherry season, which runs from June to August—but with a few tweaks, you can enjoy it all year long using your favorite fruits.
This easy French dessert is made with fresh cherries, almond flour, cream, and a few pantry staples. With its soft and flan-like texture, clafoutis makes the perfect light and elegant finish to any meal.
Servings
8
Prep time:
30min
Cook time:
35min
Resting time:
1h
🇫🇷 What Is a Clafoutis?
The clafoutis (pronounced /kla-fou-tee/) is a traditional French dessert originating in the Limousin region of central France. It first appeared in the 19th century and is now a beloved staple of the French countryside.
This dessert combines whole cherries and a thick, custard-like batter that bakes into something between a cake and a flan. You may also find it called “millard” in some regions of France.
Today, you can make clafoutis with many types of fruit, making it a versatile dessert for all seasons.
Easy Cherry Clafoutis Recipe
Ingredients
- 500g of fresh cherry
- 2 eggs
- 75g of almond powder
- 75g of cornflour
- 300g of heavy cream (30% of fat min.)
- 100g of milk
- 100g of brown sugar
- 15g of vanilla sugar (or a splash of vanilla extract)
- A pinch of salt
Step by Step Instructions
Step 5
Bake for 35 minutes, or until the top is lightly golden and the center is set.
Remove from the oven and let cool completely before serving.
Step 1
Preheat your oven to 200°C (392°F).
Pit the cherries—yes, it’s worth it! It improves texture and makes the dessert easier to enjoy.
Step 2
Place the cherries in a bowl and toss with 2 tablespoons of brown sugar. Set aside while you prepare the batter.
Choose a buttered baking dish (not too wide, so the dessert keeps a nice thickness). Set aside.
Step 3
In a large bowl, whisk the eggs, remaining brown sugar, and vanilla sugar.
Add the almond flour and cornflour, mixing well.
Pour in the cream and milk, and whisk until smooth. The batter should be thick, but pourable.
Step 4
Drain the cherries and arrange them evenly in the baking dish.
Pour the batter over the fruit.
Step 5
Bake for 35 minutes, or until the top is lightly golden and the center is set.
Remove from the oven and let cool completely before serving.
💡 Frequently Asked Questions
Can I skip pitting the cherries?
Yes, but I recommend pitting them. It improves the texture and avoids any surprise crunch! Your guests will thank you.
How do I store leftover clafoutis?
Let it cool, then store it in the fridge in an airtight container for up to 3 days. It’s best enjoyed cold, so no need to reheat.
Can I make it ahead of time?
Absolutely. Clafoutis holds well in the fridge. Make it a day ahead, chill, and serve when needed. Perfect for summer dinners or brunch.
Can I use other fruits instead of cherries?
Yes! Apricots, plums, apples, pears, berries, even mango or pineapple work well. Just avoid fruits with high water content like watermelon.
More Recipes
YOUR FREE EBOOK!
- 14 free pages full of advices to master the art of French tarts.
- Our « Foolproof » pie crust recipe
- 5 delicious tart recipes to use it
- A delicious salty version: The French Quiche