Clafoutis aux Cerises


Yes, clafoutis aux cerises….you read right! I decided to try and make it after a co-worker made it for us the other day. To say the least, it is a delightful French cherry “cake” that just melts  in your mouth. The tartness of the cherries mix wonderfully with the slightly sweet custard.

It’s very simple to make and only takes about 15-20 minutes of time to prepare then about an hour to bake. Serve it warm, just like they traditionally do in France. You’ll love to wow your friends and family the next time you have a dinner party!

Pre-heat your oven to 350F. (I am in the mountains, so if you are at a lower elevation, you may want to watch your custard closely and lower your oven temperature to 300-325F.)


1/2 cup all-purpose flour

3 whole eggs

1/3 cup sugar

1/8 tsp. salt

1 tbsp. pure vanilla extract

1-1/4 cup milk (whole is best, but low fat works well, too)

Mix the flour, eggs, sugar, salt, vanilla and milk together until a custard batter is formed. It will be smooth.

Pour enough to cover the bottom of your greased pie plate and bake at 350F for about 7-10 minutes, just until the custard is set.

Place 2 cups pitted cherries in the pre-baked custard and sprinkle with 1/3 cup sugar. Pour the remaining batter over the top covering the cherries and sugar completely.

Bake at 350F for about 50 minutes or until the edges of the custard begin to brown.

Let cool 10-minutes, dust with powdered sugar and serve while warm.

Optional: trade out the cherries for berries that are in season or mix berries with the cherries, also good are apricots, pears, and peaches. Adjust the sugar based on the sweetness of the fruit.


Also, no worries if the clafoutis aux cerises fluffs up in the oven. As it cools a little, it will settle down. Mine poofed up really high and I got worried, I thought cherries would be all over the oven, but they settled down as you can see in the photo.

Your guests will love it and beg for more!