Cherry clafoutis is a classic French cake, tastes best when it's still warm. But also still amazing when it's cold. Ready in an hour.
Made by Véronique
Published at 2017-08-13, this recipe is for 12 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Rinse the cherry and use a cherry pitter. The cherries we bought were very large, so we sliced them in halves. Coat the pie dish with butter and pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Combine flour, baking powder and salt. Melt butter in a small saucepan and set aside. Combine 4 eggs, sugar and vanilla sugar in the bowl of your standmixer.
Mix for a few minutes and then gradually add the milk, flour, baking powder and a pinch of salt. Add melted butter and combine until you've reached a smooth batter.
Divide the batter in the coated pie dish. Divide the cherries on top and bake this lovely clafoutis for about 45 minutes, or until the batter is golden brown.
A clafoutis tastes best when it's still warm, enjoy!
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