Cherry clafoutis

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.

1 hour 12 people Pie and cake
Cherry clafoutis


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  • 750 gram cherries
  • 100 gram all-purpose flour
  • 1/2 sachet baking powder (about 7 gram)
  • 4 eggs
  • 125 gram sugar
  • pinch of salt
  • 25 gram dairy butter
  • 250 ml full fat milk
  • 1 sachet vanilla sugar
Cherry clafoutis ingredients
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Kitchen equipment

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  • cherry pitter
  • pie dish
  • silicone kitchen brush
  • oven
  • small saucepan
  • standmixer


1 hour 12 people Pie and cake

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Preparation -- 15 minutes

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. 

Cherry clafoutis
Cherry clafoutis

Finishing the cherry clafoutis -- 45 minutes

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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