Thank you for being here! Truly, it means so much to share recipes like this one—comforting, elegant, and quietly spectacular. This Classic French Cherry Clafoutis is a dessert that holds a special place in my heart. It’s simple enough for a weeknight treat but refined enough to impress at a dinner party. And the best part? You don’t need to be a pastry chef to pull it off.

If this sounds like your kind of dessert, you’re going to want to get the recipe delivered straight to your inbox. Subscribe below so you never miss a comforting, fruit-filled, French-inspired delight like this again.

What Is Classic French Cherry Clafoutis?

Cherry Clafoutis (pronounced kla-foo-TEE) is a rustic French dessert that’s halfway between a flan and a pancake. Traditionally made with whole cherries and a simple batter of eggs, milk, sugar, and flour, it puffs up in the oven to golden, custardy perfection. The result is a dessert that feels both familiar and unique—like a warm hug with a Parisian twist.

Why You’ll Fall in Love with This Recipe

This clafoutis is:

Incredibly easy to make with just a blender and a baking dish

Lightly sweet and beautifully custardy
Studded with juicy cherries that burst with every bite
Naturally elegant with minimal effort

And the flavor? Think sweet cream meets sun-ripened cherries, wrapped in a whisper of vanilla. The top gets golden and slightly crisp, while the inside stays tender and smooth. The smell when this is in the oven is incredible.

Benefits of Making Classic French Cherry Clafoutis

Seasonal showcase: It makes the most of fresh cherries in summer, though frozen cherries work too.

Low-fuss: Minimal prep and very few dishes.
Make-ahead friendly: Tastes just as good (if not better) the next day.
Elegant yet homey: Looks beautiful, but feels like comfort food.

Ingredients

1 cup whole milk (or half-and-half for extra richness)
3 large eggs
½ cup granulated sugar

1 tsp vanilla extract
⅛ tsp salt
½ cup all-purpose flour

2½ cups fresh sweet cherries, pitted (or frozen, thawed and drained)
Butter for greasing the dish
Powdered sugar, for dusting

Tools You’ll Need

Blender or mixing bowl and whisk
9-inch round baking dish or pie plate
Sifter for powdered sugar (optional but lovely)

Ingredient Tips & Substitutions

Milk: Swap with almond milk or oat milk for a dairy-free version.

Cherries: Traditional recipes use unpitted cherries for a hint of almondy flavor, but I prefer them pitted for easier eating.
Additions: A splash of kirsch (cherry liqueur) or almond extract can enhance the flavor. Add sliced almonds for texture.
Flour: Gluten-free flour blends work surprisingly well here.

How to Make Cherry Clafoutis

Preheat the oven to 350°F (175°C). Butter your baking dish generously.
Pit the cherries if you haven’t already. Scatter them in the bottom of the dish.
Blend the batter: Combine milk, eggs, sugar, vanilla, salt, and flour in a blender. Blend until smooth (or whisk in a bowl until no lumps remain).

Pour the batter over the cherries. They’ll float slightly—that’s perfect.
Bake for 35–40 minutes, or until puffed, golden, and just set in the center.
Cool slightly before dusting with powdered sugar. Serve warm, room temp, or chilled.

What to Serve with Classic French Cherry Clafoutis

A dollop of whipped cream or crème fraîche
Vanilla ice cream (especially when the clafoutis is warm)
Fresh mint or lemon zest for garnish

Tips for Clafoutis Success

Don’t overbake it—the center should still have a soft, flan-like texture.
Let it cool before slicing to help it set cleanly.
Use a ceramic or glass baking dish for even cooking.

For deeper flavor, roast the cherries first with a little sugar and lemon juice.

Storing & Reheating

Refrigerate leftovers for up to 3 days.
Serve cold or gently reheat slices in the oven at 300°F for 10–15 minutes.

Not ideal for freezing—the texture may suffer.

Cherry Clafoutis FAQs

Can I make this ahead?
Yes! It’s lovely served the next day, chilled or at room temperature.

Can I use other fruits?
Absolutely. Try plums, berries, pears, or even peaches.

Is clafoutis gluten-free?
Not by default, but a 1:1 gluten-free flour blend works very well.

Why is it sometimes called “clafouti”?
“Clafoutis” is the correct French spelling. “Clafouti” is an anglicized version—they both refer to the same delicious dessert.

Final Thoughts

Cherry Clafoutis is one of those hidden gems—unassuming yet so special. The kind of dessert that makes people close their eyes on the first bite. It’s simple, it’s beautiful, and it’s downright delicious. If you’ve never made it before, now’s the time. I promised you versatile, and here’s proof!

And if you’re as smitten with cherries as I am, don’t miss these peach-forward treats that deliver the same summery joy:

Peach Raspberry Galette
Honey Roasted Peach Yogurt Parfaits
Brown Butter Peach Skillet Cake

Let’s Connect!

Tried this clafoutis? I’d love to see your creations! Leave a review below, and don’t forget to share your photos with me on Pinterest. It’s always such a joy to see your versions.

Nutrition (Per Serving, Based on 8 Slices)

Calories: ~190

Fat: 6g
Carbs: 30g
Protein: 5g

Fiber: 2g
Sugar: 18g

Here’s to baking something beautiful—bon appétit!