France / Desserts

Clafoutis with cherries

Name: Clafoutis with cherries
Prep time: 20 min
Cook time: 35 min
Yield: 6 portions
Cuisine: France
Ingredients: 350 g cherries, pitted; 3 eggs; 70 g sugar; 70 g plain flour; 250 ml milk; 1 tsp vanilla extract; 10 g butter for dish

Pitted cherries baked in a tender, fully set batter.

Prep20 min

Cook35 min

Yield6 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

6 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C. Butter a 22 cm baking dish and distribute cherries evenly.
Whisk eggs and sugar, whisk in flour, then gradually add milk and vanilla for a smooth batter.
Pour over cherries and bake 30–35 minutes until puffed, golden and set in the center; the egg mixture should reach 71°C / 160°F.
Cool for 10–15 minutes before serving. Refrigerate cooled leftovers promptly.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Egg, wheat, milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 201 kcal
Protein: 6.4 g
Carbs: 32.2 g
Fat: 5.4 g
Fibre: 1.5 g
Total sugar: 21.7 g
Sodium: 55 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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