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Cherry Clafoutis

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 minutes
  • Yield: 8
  • Category: breakfast
  • Method: bake
  • Cuisine: French


This classic cherry clafoutis is packed with morsels of sweet, juicy cherries baked in a delightfully dense custard.


  • butter to grease the baking dish
  • 2 cups pitted sweet or sour cherries, cut in half
  • 1/41/2 cup granulated sugar (1/4 cup for sweet cherries, 1/2 cup for sour)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 ts almond extract
  • 1/2 cup (63g) all-purpose flour
  • 1/2 tsp salt
  • 1 cup (250ml) milk of choice
  • powdered sugar for dusting


  1. Preheat oven to 350F and generously butter a 9″ pie dish.
  2. Spread the cherries out in a single layer in the prepared dish and set aside.
  3. In a large bowl, whisk together the sugar, eggs, and extracts until combined.
  4. Next whisk in the flour and salt until smooth.
  5. Then lastly whisk in the buttermilk. Pour the batter over the cherries.
  6. Bake for 35-45 minutes or until it’s golden around the edges and the custard is just set.
  7. Dust with powdered sugar before serving. Best served while still warm from the oven or at room temperature.


Leftovers can be covered and stored in the fridge for up to 3 days. Please note that once it’s been chilled the custard firms up quite a bit.

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