Fourth of July

Cherry Clafoutis

by:
July  4, 2009
4.4
5 Ratings
Cherry Clafoutis
Photo by James Ransom
  • Serves about 6
Author Notes

A cross between a flan and a tart, clafoutis is one of the simplest French pastries to make. Some chefs choose not to pit the cherries, because they impart a better flavor to the tart, but I don’t like having to worry about breaking my teeth while savoring dessert. The choice is up to you! This is also a nice treat for breakfast, as it's not overly sweet the way clafoutis can often be. —Lauren Shockey

Test Kitchen Notes

Whether you call it "Cla-foo-TEE," "Cla-FOO-tee," or even "Cla-FOO-tis" (yes, we've heard this last pronunciation uttered with unabashed confidence), this eggy French dessert can be tricky to get right. Lauren's version is simple, not too sweet, and tender where others are either gooey or tough. Although we were intrigued by the idea of un-pitted cherries lending better flavor, we decided we didn't want to worry about chipped molars and pitted ours. When cherry season is over, try this recipe with berries instead. - A&M —The Editors

What You'll Need
Ingredients
  • 1/2 pound cherries, pitted
  • 3 eggs
  • 1/3 cup flour, plus extra for dusting the pan
  • 1/4 cup sugar
  • 1 cup whole milk
  • 1 teaspoon baking powder
  • powdered sugar, for dusting the pan
  • butter, for greasing the pan
Directions
  1. Preheat the oven to 350 degrees F. Butter and flour a pie pan or other round baking dish that measures at least 2” high and 9” wide. Scatter the cherries evenly about the pan.
  2. In a mixing bowl, whisk together the eggs and flour, then add the sugar and baking powder and whisk again until combined. Slowly pour in the milk and whisk until the batter is smooth. Pour over the cherries and bake until set and lightly browned, about 40 minutes. Before serving, dust with powdered sugar.
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Lauren Shockey
Lauren Shockey is a New York City-based food writer and author of the cookbook Hangover Helper as well as the culinary memoir Four Kitchens. Previously the restaurant critic at the Village Voice, she has written for such publications as The New York Times, Travel + Leisure and the Wall Street Journal.

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17 Reviews

Trillun
Trillun October 1, 2023
This was a very quick and easy recipe with a great results on my first try. Happy guests and a satisfied cook!
 
Bi B.
Bi B. April 17, 2022
the recipe you wrote is really good, i will definitely try it once in my house,qansbook.com
 
aicilaofthesea
aicilaofthesea February 3, 2022
very good. I eyeballed the measurements and made a substitution or two– notably brown sugar for cane sugar which I think turned out perfectly!
 
Renee M.
Renee M. November 7, 2017
Yum!!!
 
judy
judy February 23, 2016
I first saw/heard about clafoutis on Iron Chef when Cat Cora made it. I was so intrigued that I went looking for a recipe. It was amazingly easy and delicious. I have since made it with a variety of stone fruits and berries as well. I even made it with buttermilk once as I wanted to use some up. I like to dress it up with spice that complements whatever fruit or type of meal that I have. Excellent recipe.
 
Emily N.
Emily N. August 13, 2015
I made this last night with the sorriest looking cherries hiding out in the back of my fridge. It was divine! Thank you for sharing.
 
CandiceHope
CandiceHope June 29, 2015
There was a version of cherry clafoutis in Cook's Country magazine and I did a combination of their recipe and mostly this one. Roasted the halved cherries in the oven first then stirred juice of half a lemon over them (my cherries were on the verge of going bad, so not very tart at all) added 1/4 tsp cinnamon and 1 tsp vanilla. It's pretty awesome!
 
Marsha G.
Marsha G. July 21, 2014
Pluses: Easy, fast, and pretty.
Minuses: Insubstantial and bland.
 
windysiprits
windysiprits July 15, 2014
I have to say that this was a very yummy clafoutis. I followed the instructions to the letter with the exception of pitting the cherries (because I am a lazy baker) and this was very yummy. The cherries were just right and the clafoutis was perfect. Thanks for a great recipe.
 
judy
judy November 27, 2019
the pits add another detention of flavor, even if one has to be careful not to break a tooth. Old French recipe that I have does not pit them before baking.
 
The M.
The M. June 26, 2013
The cherries are a day away from pickable! I'm preparing!
 
phyllis S.
phyllis S. September 9, 2012
Also, never seen a recipe for clafoutis with baking powder.
 
phyllis S.
phyllis S. September 9, 2012
I don't agree with how this looks. Usually a clafoutis puffs up a lot more. This looks flat and thin. Maybe the wrong cooking vessel was used. Even the dusting of what I assume is powdered sugar looks more like raw wheatena.
 
Pastryology
Pastryology June 27, 2012
So much baking powder? I use a tablespoon of cornstarch instead and get a nice, custardy claf. Topping with almond slivers is indeed a great idea, as is tossing in a slug of Cointreau or Gran Marnier.
 
brandonnyc
brandonnyc September 10, 2011
I recently had to cut all grains from my diet, so as an experiment I substituted almond flour for wheat flour. The result was delicious, but I've started adding 1/4 tsp. almond extract to the batter and sprinkling almond slivers on top. The texture is perfect, and the almond flavor goes beautifully with cherries, but also figs, plums, berries and pears!
 
kiki-bee
kiki-bee October 26, 2011
Thanks for the idea of using almond meal! I had thought of trying rice flour - my oldest daughter and I are gluten-free, but I usually eat no grains at all, so almond meal is an even better idea. Also, the low amount of sugar is reasonable for the occasional paleo treat. We have fresh yellow fall raspberries in the garden right now... might just have to make this for dessert tonight!
 
Paulie
Paulie May 22, 2010
I surprised you 'omitted' the vanilla.