Cherry Clafoutis

Cherry Clafoutis
  • Cook Time : 30 min.
  • Ready In : 50 min.

Cherry Clafoutis is a Limousin’s cake, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning “to fill.” See the recipe.


  • 1 tbsp unsalted butter, softened
  • 1 1⁄4 cups milk
  • 6 tbsp sugar
  • 2 tbsp kirsch
  • 1 tbsp vanilla extract
  • 6 eggs
  • Kosher salt, to taste
  • 3⁄4 cup flour
  • 3 cups black cherries, pitted or unpitted
  • Confectioners' sugar, for dusting


Step 1

Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender.

Step 2

Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute. Pour batter into buttered skillet, then distribute cherries evenly over top.

Step 3

Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.

Licence CC BY-SA 2.0 (Isabelle Hurbain-Palatin)


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