Cherry Clafoutis

Cherry clafoutis is prepared simply by steaming or baking cherries with a light batter. It is an excellent way to prepare a simple but impressive dish with ease. The cherries in this recipe can be replaced with whatever fruit in season, such as plums, apricots, blueberries, raspberries and strawberries.

Wine Recommendation: Our suggestion: Try a good sparkling wine like a Blanquette de Limoux. See The Mixed Case for details.

Portions: 6 Portions

Preparation: 10 minutes

Cooking: 30 minutes


6 Portions

  • 450-500g cherries, stones removed
  • 2 large eggs
  • 200g creme fraiche
  • 200g caster sugar
  • 60g plain flour

TO Serve

  • lavender and honey ice cream (see recipe or vanilla ice cream)
  • or thick double cream
  • icing sugar for dusting


  1. Clafoutis: Preheat an oven to 180°C. Butter a large oven proof dish. Scatter the cherries around the dish. Mix all the batter ingredients in a bowl until well combined. Pour the batter over the cherries. Place the calfatous on the centre shelf in the preheated oven and leave it to cook for 30 minutes (check it after 20 minutes). The clafoutis should be puffed up and golden. Remove the clafoutis from the oven and allow it to cool. Serve hot or at room temperature. It should be eaten on the day that it is cooked.
  2. To Serve: Dust the clafoutis with icing sugar and serve it from the dish at the table with scoops of ice cream or cream.