French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Clafoutis
Ripe cherries suspended in a soft, custardy batter, baked until puffed and golden — a simple, beloved French farmhouse dessert.
Contains common allergens
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Instructions
6 steps- 1
Preheat the oven to 350°F (175°C). Generously butter a 9-inch ceramic tart dish or cast-iron skillet.
- 2
Spread the cherries in an even, dense layer over the bottom of the prepared dish.
- 3
In a blender or large bowl, vigorously whisk together the eggs, granulated sugar, milk, flour, vanilla, and a pinch of salt until the batter is completely smooth, resembling thin pancake batter.
- 4
Gently pour the batter over the cherries in the dish.
- 5
Bake for 40-45 minutes until the clafoutis is puffed, golden brown on top, and a knife inserted into the center comes out clean.
- 6
Allow to cool slightly (it will deflate). Serve warm, dusted generously with powdered sugar.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving185
Calories
5 g
Protein
29 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Clafoutis comes from the Limousin region of France, where fresh black cherries are traditionally left unpitted and baked directly into a thin, custard-like batter poured over them. Leaving the pits in is said to add a faint almond note to the cherries as they bake, and it's a point of debate among French cooks whether pitting the cherries counts as a real clafoutis at all.
Listahan note
This version treats the batter as closer to a flan than a cake batter, since clafoutis is meant to set into a soft, custardy texture rather than rise like a sponge.
Technique cues
- Whisking the eggs, milk, and sugar together thoroughly before adding flour keeps the batter smooth rather than lumpy once it bakes.
- Arranging the cherries in a single layer in the baking dish before pouring the batter over keeps them from clumping in one spot.
- Baking until the batter is just set with a slight jiggle in the center, rather than firm throughout, keeps the custard texture from turning rubbery.
- Letting the clafoutis cool for at least 20 minutes before slicing allows the custard to firm up enough to hold a clean cut.
Kitchen flow
- Parallel prep
- While Clafoutis is in the oven, measure out any garnish or topping — like the black cherries — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Clafoutis's dough or batter (built around black cherries) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Clafoutis freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the black cherries. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Clafoutis right away — sugar and butter residue hardens fast once it cools. This one leans on the black cherries. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb fresh black cherries
Flavor support
Purpose: lb fresh black cherries supports the balance of Clafoutis and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 large eggs
Main protein or body
Purpose: large eggs gives Clafoutis its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
1/2 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup whole milk
Richness and texture
Purpose: cup whole milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1/2 cup all-purpose flour
Structural base
Purpose: cup all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Technique notes
- Warn guests if the cherries still have their pits, since it's traditional but easy to bite down on unexpectedly.
- Clafoutis is best served slightly warm rather than hot from the oven, once the custard has had a few minutes to settle.
- A light dusting of powdered sugar just before serving is the traditional finish rather than any additional glaze.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the black cherries.
- Dairy-free direction
- Swap the butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the black cherries.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the black cherries.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the black cherries.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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