Cherry clafoutis

Cakes and puddings have always been the epitome of sophistication in a kitchen, and for this reason they offer the perfect opportunity to learn about the typical ingredients of a region, and the ability to learn to understand the nuances of taste, aroma and colour, in a sensory journey that gently stimulates a unique emotional response. Today's recipe is one not to miss, a dessert which really rises to the occasion: cherry clafoutis, one of the greatest expressions of traditional French pastry cookery, a wonderful combination of fresh fruit and batter, an unequalled pleasure both for the palate and the eyes. Don’t fail to get some perfectly ripe cherries and really fresh eggs; then be inspired by our recipe, follow our instructions, and maybe even add a touch of something from your own imagination. Are you ready to impress your guests with this gorgeous French dessert?


  • cherries 250 grams
  • egg 3 units
  • sugar 60 grams
  • milk 300 millilitres
  • Flour 100 grams
  • powdered sugar Icing sugar, to taste
15 minutes Total time
40 minutes Active time
Serves 6 persons
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Wash and remove the stones from the cherries. Put the eggs in a bowl with the sugar, and beat with a whisk until frothy and smooth. Sift the flour into the mixture and stir. Add the milk little by little, stirring constantly. Finally, add two tablespoons of rum. Arrange the cherries into 6 ovenproof ramekins (ovenproof cups would be fine). Pour the mixture into the ramekins, dividing it into equal parts. Preheat oven to 180 °C and bake for 35-40 minutes. Serve warm and sprinkle the surface of each with some icing sugar.

A variant to this recipe for cherry clafoutis, suggests that the cherries are not pitted for cooking to prevent it from becoming too dry.
The name ‘clafoutis’ comes from the verb ‘clafir’ from the Occitan language, which means ‘to fill’.

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