Warm, Easy, and Delicious: How To Make a Clafoutis


You'll want to eat this everyday for the rest of your life.


So, what the heck is a clafoutis anyway?

Pronounced kla-foo-tee, it is a delicious French dessert that's best described as a big, fluffy, fruit-filled pancake.


  • Softened, unsalted butter or non-stick spray for greasing the baking dish
  • 1 tablespoon plus 1/3 cup sugar, divided
  • 3 cups fresh cherries, stemmed and pitted (you can sub the same amount of frozen cherries, just make sure they're thawed and drained)
  • 3 eggs
  • 3/4 cup whole milk
  • 3/4 heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Confectioner's sugar for dusting


  1. Preheat your oven to 375 degrees F.
  2. Grease the bottom and sides of a 9-inch pie plate with butter. Sprinkle the bottom of the dish evenly with 1 tablespoon of sugar. Rotate the dish to coat the sides. Pour the cherries into the dish and distribute evenly.
  3. In a blender, blend together the eggs, milk, cream, and vanilla. Add the remaining sugar, flour, and salt, and blend until smooth (~1 minute). If you don't have a blender handy, you can do the same thing with a bowl and whisk. Just make sure there are no clumps of flour.
  4. Pour the batter over the cherries.
  5. Bake for about 35 minutes. The clafoutis should be golden brown, puffed at the edges, and set in the center. (If you're not sure, take a butter knife and poke through the middle--it should come back clean).
  6. Allow to cool for 5-10 minutes and dust with confectioner's sugar.

Take it up a notch

And serve with whipped cream. Combine 1 cup heavy whipping cream, 2 tablespoons confectioner's sugar, and 1/2 teaspoon of vanilla. Whisk on high until medium to stiff peaks (~1 minute).

Try a little variety

You can make this recipe with sliced plums, sliced pears, raspberries, and blueberries...but cherry is my personal fave.



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