French recipe
Cherry Clafoutis
Cherries baked in a thin vanilla custard batter until puffed at the edge and tender through the center.
France
01
Ingredients
- 600 g
ripe cherries, pitted
- 3
large eggs
- 90 g
caster sugar
- 70 g
plain flour
- 250 ml
whole milk
- 100 ml
heavy cream
- 5 ml
vanilla extract
- 20 g
unsalted butter for the dish
- 15 g
caster sugar for the dish
- 1 g
fine salt
02
Method
- 01
Prepare the cherries
Pit the cherries and drain away excess juice so the batter will not become watery.
Cooking-step illustration, not a photograph - 02
Mix the batter
Whisk eggs and sugar until smooth. Whisk in flour and salt, then gradually add milk, cream and vanilla until the batter is thin and lump-free.
Cooking-step illustration, not a photograph - 03
Prepare the baking dish
Heat the oven to 190°C. Butter a round baking dish and coat it evenly with the extra caster sugar, tapping out the excess.
Cooking-step illustration, not a photograph - 04
Add fruit and batter
Spread cherries in one layer across the dish and pour the batter around them, leaving the fruit visible at the surface.
Cooking-step illustration, not a photograph - 05
Bake until just set
Bake for 35–40 minutes until the edge is puffed and golden and the center is set with only a slight wobble.
Cooking-step illustration, not a photograph - 06
Rest and portion
Cool for 20 minutes before serving warm, or chill completely for cleaner slices.
Cooking-step illustration, not a photograph
03
Sources and photo credit
This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.
Recipe references
Clafoutis cerises — Photograph by Popo le Chien; CC BY-SA 4.0.
Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.
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