Cherry Clafoutis

11 Aug

Rustic French Dessert

As summer marches on, work has exploded for me and I’m finding the whole work/home life balance to be a bit challenging. I’ve been wanting to take advantage of all the stone fruit with more desserts, but it haven’t made as much I want.

Cherry Clafoutis - Grazing in The City

Fresh From the Farmer’s Market – via Instagram

I actually made this the other week, after seeing (once again) the recipe on It’s derived from a dessert called ‘clafoutis Limousin’, which originated in the southern-central region of France. Any fruit can be used for this, but black cherries are the traditional choice.

Yahara Bay Kirschwasser Cherry Brandy - Grazing in The City

Cherry Brandy ‘Kirschwasser’ – from Door County, WI

The recipe called for kirsch – which I wasn’t familiar with. After a quick google search, I learned this is a German cherry liqueur and comes highly recommended for all desserts calling for stone fruit or berries, at least by David Lebovitz. So, off to the liquor store I went (any excuse, amiright??).

Cherry Clafoutis - Grazing in The City

Just Out of The Oven

Cherry Clafoutis - Grazing in The City

I’ve never made anything quite like this and it was a lot of fun.

Cherry Clafoutis - Grazing in The City

Cherry Clafoutis - Grazing in The City

Except for pitting the cherries.


I’ve never cooked with cherries much and I don’t have one of those automatic pitters, so this was manual and tedious for me.


But it came out great – it’s like a thick flan, filled with cherries.




  • 1 tbsp unsalted butter, softened
  • 1 ¼ cups milk
  • 2/3 cup sugar, divided
  • 2 tbsp kirsch
  • 1 tbsp vanilla extract
  • 6 eggs
  • kosher salt, to taste
  • ¾ cup flour
  • 3 cups black cherries, pitted
  • powdered sugar, for dusting


**If possible, soak cherries overnight in brandy or kirsch, and a little fruit juice.

Preheat oven to 350. Grease a cast iron pan or baking dish with butter; set aside. Combine milk, 1/3 cup sugar, kirsch, vanilla, eggs and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth – about 1 minute.

Pour a ¼” layer of batter in the pan. Set over moderate heat until a film of batter has set in the bottom of the dish after a few minutes. Remove from heat.

Distribute cherries evenly over the batter film. Top the cherries with remaining 1/3 cup sugar. Pour batter over cherries, filling the pan up. Place in oven and bake until a toothpick comes out clean and a golden brown crust has formed on top and bottom of clafoutis – about 50-55 mins.

Dust with powdered sugar before serving.


5 Responses to “Cherry Clafoutis”

  1. Arturo Féliz-Camilo August 11, 2013 at 5:28 pm #

    Ok. I seriously want some of that!!

  2. egg me on August 12, 2013 at 3:11 pm #

    Wow, this looks awesome. And I bet it would be awesome-er with some vanilla ice cream. Good for you for taking the time to pit all those cherries!

  3. Rufus' Food and Spirits Guide August 14, 2013 at 6:57 pm #

    Love the use of the Dutch oven. Great looking dessert.

  4. Eva Taylor October 4, 2013 at 2:32 pm #

    Hi Bill, sorry I have been here for so long, I’ll put you back on my list for sure! I’m in a bit of a lull right now, as my recent envy employer has downsized; no worries, we’re still great friends but looking for work is no easy task in this economy (as I’m sure you can sympathize).
    We made clafoutis in Lyon for our cooking class, it was pear and milk chocolate but I’m loving your cherry version! Of course anything with kirschwasser must be amazing! I’ve only ever had the Swiss variety which they traditionally put into cheese fondu to aid digestion! It’s a potent alcohol that’s for sure!

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