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French · Desserts

Clafoutis

Non-vegEasy

Diet: Non-veg

Clafoutis is a French dish. Pit cherries for easier eating, even though some traditional versions retain pits.

Prep
20 min
Cook
40 min
Rest, soak, marinate or chill
15 min
Total
75 min
Servings
6
Difficulty
Easy
Cuisine
French
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Clafoutis.
Representative photograph of Clafoutis. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Fruit

Batter

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 7 min

  1. Heat oven to 180°C / 350°F. Butter a 24 cm dish with butter from 500 g cherries, pitted, 15 g butter; scatter cherries.

    Check: The food must be hot through at 180°C / 350°F.

Mix · About 7 min

  1. Whisk 3 eggs, 90 g sugar, 80 g plain flour, 300 ml milk, 1 tsp vanilla extract, ⅛ tsp salt smooth and pour over fruit.

Bake · About 40 min

  1. Bake 35–40 minutes until puffed, set and 71°C / 160°F in the centre. Rest 15 minutes.

    Check: Look for this result: puffed, set and 71°C / 160°F in the centre.

Tips

  • Pit cherries for easier eating, even though some traditional versions retain pits.
  • Judge Clafoutis by the texture and doneness signs in its steps. Your pan and heat affect how long Clafoutis takes to cook.

Substitutions

  • Use drained canned cherries when fresh cherries are unavailable.

Storage

  • Get perishable Clafoutis into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Clafoutis within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Clafoutis to 74°C / 165°F, stirring or turning it for even heating. When Clafoutis is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Clafoutis close to serving.

FAQ

What matters most when making Clafoutis?

Pit cherries for easier eating, even though some traditional versions retain pits.

What can I substitute in Clafoutis?

Use drained canned cherries when fresh cherries are unavailable.

Can I prepare Clafoutis ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Clafoutis close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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