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Sweet Cherry Clafoutis

Cherry Clafoutis

Firm along the edges, yet soft and creamy in the center. Cherry clafoutis is a quick and easy dessert that can be enjoyed any time of day!
Yield: 2 quart
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Breakfast, Dessert
Cuisine: French
Keyword: cherry clafoutis, pudding, cherry dessert
Servings: 6
Author: Maryanne Cabrera


  • 280 grams (about 2 cups) pitted sweet cherries
  • 30 grams (2 Tbsp) unsalted butter, melted
  • 150 grams or 3 large eggs room temp
  • 227 grams (1 cup) whole milk room temp
  • 75 grams (6 Tbsp) granulated sugar
  • 45 grams (⅓ cup) all-purpose flour
  • 1 tsp finely grated orange zest, optional
  • 1 tsp pure vanilla extract
  • pinch kosher salt


  • Preheat oven to 375°F. Generously butter a shallow 2-quart baking dish. Scatter pitted cherries on the bottom of dish in a single layer. Set aside.
    NOTE: alternatively you may use an 8-inch or 9-inch cast iron skillet
  • Use an immersion blender to mix together melted butter, eggs, milk, sugar, flour, zest, vanilla, and salt until smooth. Alternatively, use a blender or simply whisk together by hand until smooth.
  • Gently pour mixture over cherries in prepared baking dish.
  • Bake for 35-40 minutes, until mixture has puffed up slightly and is lightly browned. Remove from oven and allow to cool slightly, about 5-8 minutes. Sift powdered sugar over warm clafoutis. Serve with additional fresh cherries, if desired. Serve warm or at room temperature.


  • Cherry clafoutis can be baked one day ahead. Cool to room temperature then store in the fridge covered overnight. Serve at room temperature or gently reheat in the oven.
  • Store leftovers in an airtight container in the fridge for up to three days.