Chef-tested recipe
Limousin-style black cherries baked in a tender, lightly sweet egg-and-milk custard batter scented with vanilla and kirsch
Cherry clafoutis is the rustic baked dessert associated with Limousin, where black cherries are surrounded by a simple egg, milk, sugar, and flour batter. Traditional versions often leave the cherry stones in for flavour, but this home recipe pits them for safer serving and uses a small amount of kirsch to deepen the fruit aroma. The finished texture should sit between custard, crêpe, and tender cake.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 20 mins
- Cook Time
- 40 mins
- Resting Time
- 20 mins
- Marinating Time
- 20 mins
- Total Time
- 1 hour 40 mins
- Cuisine
- French, Limousin
- Course
- Dessert
- Cooking Method
- Fruit macerating, batter resting, and baking
- Difficulty
- Easy
- Best Served With
- Best served warm with crème fraîche, lightly whipped cream, or unsweetened coffee.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- 26 cm ceramic baking dishpaid link
- Cherry pitterpaid link
- Large mixing bowlpaid link
- Balloon whiskpaid link
- Fine-mesh sievepaid link
- Rubber spatulapaid link
- Chef’s knifepaid link
- Digital kitchen scalepaid link
Ingredients
For the cherries
- Ripe black cherries, weighed before pitting: 750 g
- Caster sugarpaid link: 40 g
- Kirsch: 25 ml
For preparing the dish
- Unsalted butter, softened: 30 g
- Caster sugarpaid link: 20 g
For the batter
- Large eggs, without shells: 250 g
- Caster sugarpaid link: 120 g
- Plain flourpaid link: 110 g
- Fine sea saltpaid link: 3 g
- Whole milk: 400 ml
- Double cream: 100 ml
- Vanilla extractpaid link: 8 ml
For finishing
- Icing sugarpaid link: 20 g
Preparation Overview
Pit the cherries over a bowl to catch their juice, then combine them with sugar and kirsch for 20 minutes. Butter a 26 cm ceramic baking dish generously and coat it with sugar. Bring eggs and dairy close to room temperature for a smooth batter.
Method
Combine the pitted cherries, 40 g sugar, and kirsch and leave for 20 minutes.
Butter the baking dish and coat the interior with 20 g sugar.
Whisk the eggs, 120 g sugar, and salt until evenly blended but not highly aerated.
Sift in the flour and whisk to a smooth thick paste.
Add the milk gradually, then whisk in the cream and vanilla.
Rest the batter for 20 minutes so the flour hydrates and surface bubbles settle.
Heat the oven to 180°C and arrange the drained cherries in one layer in the prepared dish, reserving their liquid.
Whisk the reserved cherry liquid into the batter and pour it gently over the fruit.
Bake for 35 to 40 minutes until puffed and golden at the edges with a slight wobble in the centre.
Rest for 20 minutes, dust lightly with icing sugar, and serve warm or at room temperature.
Beginner Technique Notes
Pitting the cherries makes the dessert safer to eat, although traditional versions may retain the stones.
Whisk flour into the eggs before adding all the milk to prevent lumps.
The clafoutis rises dramatically and settles as it cools; this is normal.
Do not overbake until rigid because the centre should remain tender and custard-like.
Tips and Variations
Use ripe dark cherries with good acidity so their flavour remains clear after baking.
Replace kirsch with cherry juice for an alcohol-free version.
Other fruit baked in the same batter is technically called flaugnarde, although the method is similar.
Serve the clafoutis the day it is baked for the most delicate texture.
Serving Ideas
- Bring the baking dish to the table and cut generous wedges or scoop portions with a wide spoon. Add icing sugar immediately before serving.
Storage
Cover and refrigerate leftovers for up to 3 days. Return to room temperature or warm at 150°C for 8 minutes. Do not freeze because the custard can become watery.
Nutritional Value
Allergen Notes
Contains wheat, milk, and eggs. Kirsch contains alcohol, although some cooks off. Pitted cherries remove the dental and choking risk associated with traditional whole stones.
Frequently Asked Questions
Where does clafoutis come from?
It is associated with the Limousin region of central France.
Should cherries be pitted?
Traditional versions often leave stones in, but pitting is safer and easier for most diners.
Why did my clafoutis deflate?
Its egg-rich batter naturally puffs in the oven and settles during cooling.
Can I omit kirsch?
Yes. Replace it with cherry juice or simply omit it.
