Cherry Clafoutis

Cherry Clafoutis

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: serves 8

This Cherry Clafoutis is the perfect dessert recipe for summer. Loaded with whole sweet juicy cherries, you'll definitely want to come back for seconds (or more!)


  • 2 tbsp granulated sugar, for baking dish
  • 2 large eggs
  • 1 large egg yolk
  • 42g (⅓ cup) plain (all-purpose) flour, sifted
  • 180g (¾ cup) crème fraîche
  • 180ml (¾ cup) whole milk
  • 113g (½ cup) granulated sugar
  • 2 tsp vanilla bean paste
  • ½ tsp salt
  • 600g (21oz) cherries, pitted
  • icing (confectioners') sugar, for dusting


  1. Preheat the oven to 190°C, 375°F, Gas mark 5.
  2. Spray a 9-inch baking dish, 1¼-inches deep, with cooking spray and coat with 2 tablespoons of granulated sugar; tap out the excess sugar and set aside.
  3. In a large bowl, whisk the eggs, egg yolk, and flour, then whisk in the crème fraîche, milk, granulated sugar, vanilla bean paste, and salt.
  4. Arrange the cherries into the prepared baking dish, then pour the batter over the cherries. If you have any lumps in your batter, you can remove them by straining the batter.
  5. Bake for around 30-35 minutes, or until browned around the edges and set in the centre.
  6. Remove from the oven and allow to cool slightly before dusting with icing (confectioners') sugar.
  7. Serve warm with a dollop of crème fraîche, ice cream, or whipping cream if desired.

Adapted from Martha Stewart.

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