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Fresh Cherry Clafoutis

Holly Stewart

Servings: six to eight.

The clafoutis puffs in the oven as it bakes, but it collapses almost immediately once removed. It may be served hot (my preference) or at room temperature.


  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup sugar
  • 3 eggs
  • 1 Tbs. vanilla extract
  • 1/16 tsp. salt
  • 2/3 cup all-purpose flour, sifted
  • 4 cups pitted fresh cherries (use a sour cherry like Montmorency if possible, but Bing is delicious too)
  • Confectioners’ sugar for sprinkling

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 180
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 95
      Sodium (mg): 60
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 5


  • Heat the oven to 350°F. Butter a shallow baking dish (such as a 10-inch quiche mold or pie plate). Combine the milk, cream, sugar, eggs, vanilla extract, salt, and flour in a mixing bowl and beat with an electric mixer on medium until frothy, about 5 min.
  • Pour enough of the batter into the prepared baking dish to make about a 1/4-inch layer; reserve the rest. Bake the thin layer just until it forms a skin, about 5 minutes. Remove the dish and arrange the cherries in a single layer over the surface. Pour over them the remaining batter. Return the clafoutis to the oven and bake until it’s puffed and brown and a knife inserted in the center comes out clean, about 35 minutes. Let cool slightly or to room temperature, as you like, and sprinkle with confectioners’ sugar before serving.


Rate or Review


  • kargardn | 08/03/2017

    This is a really cool recipe and I just love the texture of this dessert. It's easy and a perfect summer dessert. I found it kind of refreshing. I used really good, fresh cherries.

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