Cherry Clafoutis

Cherry Clafoutis (Clafoutis aux cerises)

Another “go-to” recipe. This delicious French Dessert is always a winner, easy to convert to gluten-free and it is quick and easy to make. I always have a supply of preserved cherries in the store ready to go.


  • 500g fresh black cherries or 2 x 500ml jars of black cherries
  • 6 eggs
  • 185 ml of pure cream
  • 185 ml milk
  • 6 tbs caster sugar (plus extra for the pie dish)
  • 6 tbs plain flour
  • 1 tsp vanilla bean paste
  • 1 tbs Kirsch
  • Butter to grease the pie dish
  • Icing sugar for dusting


  1. Preheat oven to 180˚ C.
  2. If using fresh cherries, remove the pips – a cherry pipper makes light work of this, but beware of the splatter! Place the cherries in a bowl, sprinkle with a tablespoon of the caster sugar. OR If using preserved cherries, just drain them, and place them in a bowl.
  3. Drizzle over the Kirsch, gently stir and set aside.
  4. Grease a 25cm (10 inch) pie dish liberally with butter, sprinkle in the extra caster sugar ensuring that the inside of the dish is coated with both butter and caster sugar.
  5. Blend the flour and remaining caster sugar together in a large bowl.
  6. Add the eggs, milk and cream to the dry ingredients, and whisk to make a nice smooth batter.
  7. Spread the cherries in the pie dish and then pour in the batter.
  8. Bake in preheated oven 35 – 40 minutes, until golden and set.
  9. Serve at room temperature, dusted with icing sugar and with a little double cream on the side.


  • For gluten free, simply add gluten free plain flour, or gluten free plain flour blend.
  • You can also make this recipe using other fruits – blueberries, raspberries, pears, peaches, prunes, etc.

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