🍒 Cherry Vanilla Clafoutis That’ll Make You Feel Like a French Grandmother (In the Best Way)

You know that one dessert that makes people think you spent all afternoon baking, but really took you… 10 minutes to mix up? This is it.

Clafoutis (pronounced kla-foo-TEE) is a classic French custardy pancake baked with juicy fresh cherries, dusted with powdered sugar, and served warm. It’s silky, slightly sweet, and full of charming countryside vibes — perfect for brunch tables, bridal showers, or Tuesday-night cravings when you’re feeling fancy.

If you love my Peach Galette or Vanilla Bean Panna Cotta, this is right up your alley.

📋 Ingredients

For the clafoutis:

• 1 tablespoon unsalted butter (for greasing)
• 2 cups fresh sweet cherries, rinsed and stemmed (pitted if desired)
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• Pinch of salt
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract (optional)

To finish:

• Powdered sugar, for dusting

👩‍🍳 Instructions

1️⃣ Preheat your oven to 350°F. Butter a 9-inch round ceramic or glass baking dish generously.

2️⃣ Scatter the cherries evenly over the bottom of the dish. (Leave the pits in if you want authentic French flair — but warn your guests!)

3️⃣ In a medium bowl, whisk the eggs and sugar until pale and slightly foamy. Add flour and salt; whisk until smooth.

4️⃣ Gradually whisk in milk, cream, vanilla, and almond extract, making a thin, silky batter.

5️⃣ Pour the batter over the cherries in the dish. They’ll float a bit — that’s okay.

6️⃣ Bake for 40–45 minutes, until puffed, golden, and set in the center (a little jiggle is fine).

7️⃣ Let cool for 10 minutes, then dust generously with powdered sugar. Serve warm or at room temperature.

Serving Tips:

• Serve straight from the dish for that rustic look.
• Add a dollop of crème fraîche or whipped cream.
• Lovely at brunch with coffee or as a light dinner dessert with a chilled rosé.

Creative Variations:

• Make it with apricot halves and a splash of amaretto.
• For a fall twist, try thinly sliced pears and a sprinkle of cinnamon.
• Dairy-free? Use almond milk and coconut cream.

Troubleshooting:

• Batter too lumpy? Strain it through a fine sieve before pouring.
• Too flat? Make sure your eggs are at room temp for better lift.
• Not setting? Give it another 5–10 minutes in the oven, loosely tented with foil if browning too fast.

🧊 Storage Info

• Refrigerate leftovers in an airtight container for up to 3 days.
• Best enjoyed slightly warm, but you can reheat gently in a 300°F oven.
• Freezing not recommended — custards don’t hold up well in the freezer.

Clafoutis

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine French

Servings 6 servings

Ingredients

  

For the clafoutis:

• 1 tablespoon unsalted butter for greasing
• 2 cups fresh sweet cherries rinsed and stemmed (pitted if desired)
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• Pinch of salt
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract optional

To finish:

• Powdered sugar for dusting

Instructions

 

• 1️⃣ Preheat your oven to 350°F. Butter a 9-inch round ceramic or glass baking dish generously.
• 2️⃣ Scatter the cherries evenly over the bottom of the dish. (Leave the pits in if you want authentic French flair — but warn your guests!)
• 3️⃣ In a medium bowl, whisk the eggs and sugar until pale and slightly foamy. Add flour and salt; whisk until smooth.
• 4️⃣ Gradually whisk in milk, cream, vanilla, and almond extract, making a thin, silky batter.
• 5️⃣ Pour the batter over the cherries in the dish. They’ll float a bit — that’s okay.
• 6️⃣ Bake for 40–45 minutes, until puffed, golden, and set in the center (a little jiggle is fine).
• 7️⃣ Let cool for 10 minutes, then dust generously with powdered sugar. Serve warm or at room temperature.

Notes

• You can swap cherries for blueberries, raspberries, or sliced apricots.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Don’t overbake — you want it custardy, not dry.

Let me know if you make it — tag me on Pinterest or Instagram, I’d love to see your twist! ❤️🍒

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