Clafoutis aux Cerises
This clafoutis recipe bakes fresh cherries in a light, flan-like custard of eggs, milk, sugar and just enough flour to hold it together — puffed and golden from the oven, soft and creamy inside. One serving is about 165 g.
Clafoutis comes from Limousin in south-west France, where cherry trees fill the farmhouse gardens. Traditionally the cherries went in unpitted — the stones were said to add a faint almond flavour — but modern recipes pit them for safety. The name comes from the old French word clafir, to fill, because the fruit fills the dish before the batter is poured over.
Pairs well with: A spoonful of lightly whipped cream and a cup of tea
Provenance
France
Limousin Cherry Classic
Nordic & European
Time Dedication
55m
15m prep • 40m cook
Batch Yield
6 Servings
240 kcal per serving
1 serving ≈ 165 g
Technical Skill
Easy
Easy (One Dish)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Limousin Cherry Classic
Photo: Marianne Casamance, CC BY-SA 3.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1–2 per serving at home (USD)
A true clafoutis is a custard, not a cake — the batter should be thin, the fruit should peek through, and the centre should barely wobble when it leaves the oven.
Execution Methodology & Culinary Technique
Prep Stage: Pit the Cherries, Warm the Oven
15 Mins • Oven Work
Heat the oven to 180°C (350°F) and butter a 24 cm baking dish generously. Pit the cherries — a chopstick pushed through the stem end works well — and scatter them in a single layer in the dish. Whisk the eggs, sugar, vanilla and salt in a bowl, then whisk in the flour until smooth before adding the milk.
Maestro Tip: Keep the batter thin, like pouring cream — a thick batter bakes into a cake, not a custard.
5 Mins No heat — room temperature, about 22°C (72°F)
Whisk the eggs with the sugar, vanilla and salt until pale, then whisk in the sifted flour until no lumps remain. Pour in the milk in a slow stream, whisking all the time, until the batter is smooth and thin like pouring cream.
Whisk the flour in before the milk — flour added to liquid clumps.
Done when: The batter is smooth, lump-free and pours in a thin ribbon.
2 Mins No heat — room temperature, about 22°C (72°F)
Pour the batter gently over the cherries in the buttered dish, letting it settle around the fruit. The cherries should peek through the surface in a single layer.
Pour slowly from low down so the cherries stay where you put them.
Done when: The cherries sit in one layer, just covered by batter.
40 Mins Oven at 180°C (350°F)
Bake for 35 to 40 minutes until the clafoutis is puffed, golden at the edges and just set in the middle — it should wobble very slightly when shaken, like a firm jelly. A knife slipped into the centre should come out clean of raw batter.
Do not open the oven for the first 25 minutes or the puff collapses.
Done when: The top is golden and puffed, the centre barely wobbles.
10 Mins Cooling, about 60°C (140°F)
Rest the clafoutis for 10 minutes — it will sink a little, which is normal — then dust generously with powdered sugar through a sieve.
Serve it warm, not piping hot: the custard sets as it cools slightly.
Done when: The clafoutis has settled, the sugar sits in a white dusting.
Finishing Touches & Plating
Serve the clafoutis warm from the dish, spooned into bowls with lightly whipped cream or a scoop of vanilla ice cream.
Nutritional Physiology & Benefits
Energy
240
kcal / serving
Protein
7g
Complete AA
Carbs
39g
Complex
Fats
7g
Healthy
| Energy | 240 kcal |
| Protein | 7 g |
| Carbohydrates | 39 g |
| Fat | 7 g |
| Fibre | 2.0 g |
| Sugar | 28.4 g |
| Sodium | 142 mg |
| Energy | 145 kcal |
| Protein | 4.1 g |
| Carbohydrates | 23.4 g |
| Fat | 4.2 g |
| Fibre | 1.2 g |
| Sugar | 17.2 g |
| Sodium | 86 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin A and C (cherries), vitamin B12 and D (eggs, milk), calcium (milk), potassium (cherries).
Light, Gentle Sweetness
Cherries baked in a thin egg custard make a dessert that feels light rather than heavy — fruit first, sugar second.
Real Fruit, Real Energy
Fresh cherries bring natural sugars, fibre and vitamin C, so the sweetness comes with something useful attached.
Simple, Honest Ingredients
Eggs, milk, flour, fruit and sugar — a short, recognisable list with nothing artificial.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
More Pairings
Lightly Whipped Cream
Cool, barely sweetened cream softens the warm custard and balances the cherries' tartness.
Drinks
Tea or Coffee
A cup of tea or black coffee cuts the sweetness and turns a slice into a proper afternoon pause.
Sweet White Wine
A small glass of sweet white wine matches the fruit and custard without overpowering them.
Sides
Fresh Berries
A handful of fresh berries adds tartness and colour that echo the cherries in the dish.
Complete menu
Serve the clafoutis warm with lightly whipped cream and tea, as the sweet end of a French lunch.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating It Straight from a Hot Oven
The custard needs ten minutes to set — cutting it too soon makes it runny and the hot fruit can burn. This is general guidance, not medical advice.
Unpitted Cherries
Always pit the cherries first — a hidden stone can crack a tooth. This is general guidance, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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