For those who are unfamiliar with this dessert it may sound like something strange due to its name. Yet it’s a terrific classic French dessert, which is delightful to eat and very easy to make. You can actually make  it using any fruit you like but cherries or sour cherries are probably the most popular choice. Of course you can also choose to use smaller, individual serving dishes, instead of a single large dish. You can serve your clafoutis warm but I definitely prefer mine cold! It can be served as it is, with a light dusting of confectioner’s sugar or you can take it a level higher by drizzling your clafoutis with a fruit sauce or chocolate sauce and adding a scoop of vanilla ice-cream!
Still curious about the origin of the name “clafoutis”? Well I didn’t know either so I did some research. The word “clafoutis” comes from “clafir” which means ‘to fill’ in Occitan. Occitan is the language spoken in Occitania which is a historic and ethnic region in Southern France, Andorra, Italy and Spain. As long as it doesn’t affect the wonderful flavor of this dessert, any further information is of no use to me!


(serves 8)

  • 3 large eggs
  • 100 gr caster sugar
  • pinch of salt
  • 60 gr all purpose flour
  • 150 ml milk
  • 200 ml fresh cream
  • 1 teaspoon vanilla extract
  • 400 gr fresh cherries, pitted
  • 1 teaspoon of soft butter, for greasing dish

Step by step method

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  1. Heat oven to 180oC (350 F).  Grease 24 cm tart dish with some soft butter.
  2. In a mixing bowl break eggs, add a pinch of salt, sugar, and vanilla and lightly whisk  to combine.
  3. Then add flour, in 2-3 batches sifting it into the egg mixture. Whisk to combine after each addition. Then add cream and milk, stir well to obtain a smooth batter that should feel slightly thicker than crêpe batter.
  4. Wash, drain and pit cherries and place them in the baking dish with their round sides looking up. Pour batter into the dish very gently.
  5. Bake in preheated oven about 35-45 minutes. Once out of the oven, wait until dessert reaches room temperature before placing in the refrigerator.

Bon Appétit!