Recipe : Cherry clafoutis

Recipe : Cherry clafoutis

The clafoutis, my whole childhood. Especially the cherry clafoutis, here a recipe that was bequeathed to me by two great lovers of cooking: my grandmother and my mother. The smell that spreads in my apartment during cooking leaves me nostalgic, but what a pleasure to taste this sweet and fruity sweetness.


Ingredients for Cherry Clafoutis

ingrédients clafoutis aux cerises

  • 700gr of cherries, hulled and pitted (they must line the bottom of the dish)
  • 2 eggs
  • 2 mugs of milk (almost 500ml)
  • 250g of flour
  • 200g of sugar
  • 130g of butter
  • 1 vanilla pod (or vanilla extract)

Utensils to use :


Preparation Time: 10 minutes

Cooking Time: 45 minutes

Recipe: Easy


Clean the cherries, hull and stone them on our everything board to put waste more easily in the trash.

Melt butter in a double boiler (or microwave).

Whisk the two eggs in a mixer bowl, add the sugar, flour and milk. Mix everything with the whisk (from our small pastry collection) until the dough is smooth.

Cut the vanilla pod lengthwise and grate with the Japanese slicing knife to extract the vanilla. Place it in the mixing bowl.

Add the melted butter and mix again.

Butter the big gratin dish, put the cherries in it and pour the mixture afterwards with the Maryse so as not to lose a drop!

Bake at 190° for 40 minutes.

Take the clafoutis out of the oven with the hand-knitted (it would be silly to get burned!) and place it on our magnetic dish mat, very practical to move easily with a warm dish in your hands.


Personal advice :

Wait a few minutes to enjoy it warm (or cold, it’s just as good)!

Recipe : Cherry clafoutis

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