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.

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Cherry clafoutis
Veronique van Ohmydish

Made by Véronique

Published at 2017-08-13, this recipe is for 12 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

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

Cherry Clafoutis

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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