Clafoutis aux cerises. It sounds fancy, huh? But honestly, the problem is—every summer I watch a pile of cherries on my kitchen counter just sit there, too many to eat, too pretty to waste. I kept hearing folks chat about this easy cherry dessert, but nobody would hand over their secrets. If you’ve ever wanted to try your hand at clafoutis aux cerises but were secretly freaked out by stories of soggy bottoms or weird textures, you are not alone. You gotta see how simple it can be (for real) and believe me, if I can do it, you can too. I first stumbled on this idea thanks to this handy cherry clafoutis recipe which kicked off my clafoutis obsession.
Ingrédients nécessaires
Time to confess—my shopping list for clafoutis aux cerises was shorter than I ever imagined. The basics: fresh cherries (go for juicy and ripe), eggs (grab them straight from the fridge), sugar, flour, whole milk, a pinch of salt, and a little butter. That’s it. I know some people toss in a dash of vanilla extract or almond extract. Some even add a sprinkle of powdered sugar on top, which looks pretty Instagrammable, but the beauty of this dessert is its simplicity. Also, don’t stress about cherry pitting. I used to hate that job, but honestly, if you’ve got a paperclip, you’re golden. And yes, I leave the tiny pits in sometimes if I’m feeling lazy (the French do it too, apparently).
I’ve even swapped in oat milk once when I was out of regular milk. Came out just fine, maybe a tad nuttier. Whatever you do, don’t skimp on the cherries. If you overload it, no one’s going to complain, promise you that.
Conseils pour la réussite
Okay, here’s where my clafoutis aux cerises knowledge gets real (lots of trial and error, not gonna lie). Don’t be tempted to overbake—clafoutis is supposed to be custardy, not cake-like. The center will be a little jiggly when it comes out. That’s okay! It sets up as it cools. I also recommend buttering your baking dish like you mean it. No half-hearted swipes. And about the flour—sift it if you’re feeling fancy, but I just whisk it a bit.
Also, let your clafoutis cool before digging in. I know, that part stinks, but it’ll slice much nicer and the flavors come together better. One more thing: taste your cherries before you put them in. Really sour? Add a bit more sugar. Too sweet already? You can use less sugar. Want more inspiration for fruit desserts? Don’t sleep on this apple cake grandma style for later.
This recipe saved my summer cherries from going to waste and tasted like something from a five-star restaurant. Way easier than I thought, too! — Julie, actual baking newbie
Variantes et ajouts
Once you’ve made clafoutis aux cerises the “real” way, you’ll get why people play around with it. Cherry’s just the start—you can totally try plums, apricots, blueberries, even strawberries if that’s what’s lying around. I even threw in some chocolate chips once for my little cousin, and the plate was clean in five minutes.
Got leftover fruit? Mix a few kinds together, it’s almost always great. If you’re into adventure, swap half the milk for cream (yes, it’s way richer) or add amaretto if you’re feeling grown-up. Some people bake the cherries with pits in for “almond flavor”—but biting a pit, ouch, not recommended unless you warn everyone first.
If you want another French fruit dessert idea, you might like this homemade apricot flan. Fruit and creamy things just belong together, you know?
Nutrition et valeurs nutritives
Not going to pretend clafoutis aux cerises is health food, but hey—cherries bring some vitamins to the party. Each slice is lighter than a butter-heavy cake, especially if you used whole milk and not cream. Eggs add a bit of protein, and you’re not drowning in fat like pies with thick pastry crusts. If you’re watching sugar, simply use less or pick super-sweet cherries. Leftovers (uh, if you ever have them) are lovely for breakfast, so you could say it’s kind of like pudding with fruit.
So yes, mostly carbs, a little protein, a smidge of fat, but that’s why it’s a treat. If you want it even lighter: go easy on the sugar, or swap in some almond flour for regular flour. No one at my house noticed much difference, though I felt much fancier for trying.
Comment servir Clafoutis aux Cerises
Let’s get real—you made this gorgeous clafoutis aux cerises. Now how do you serve it up so people are wowed? Here’s what I do:
- Dust powdered sugar over the top so it looks like you’re a pastry chef (fancy!).
- Slice it warm or room temp, but never piping hot or it gets too runny.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an over-the-top treat.
- For brunch, it goes well next to fresh fruit salad and coffee.
People act like you’ve worked magic. It’s a good way to impress at a potluck, too.
Common Questions
Do I have to pit the cherries?
Nope, but warn folks if you leave the pits in. Otherwise, pit for less drama at the table.
Can I make this clafoutis ahead?
Yes! Bake it a few hours early and leave at room temp. Best eaten the same day, though.
What if I only have frozen cherries?
Works just fine. Thaw and drain them well—no one likes watery clafoutis.
Does clafoutis taste eggy?
Maybe a little, but nothing like scrambled eggs. It’s more like sweet custard.
Can I use gluten-free flour?
You can, but the texture will be a bit different. Still totally tasty.
Give It a Try—You’ll Love It
At the end of the day, making clafoutis aux cerises is way easier than its posh name suggests. A few simple steps, honest ingredients, and you get a fancy French treat on the table. You might even want to branch out and try another twist from these French cherry dessert variations like this French Cherry Dessert (Clafoutis Aux Cerises) from Pastry Wishes, or compare with this Cherry Clafoutis (Clafoutis aux Cerises) at Olivia’s Cuisine. Still curious? Check a classic Clafoutis aux Cerises (Classic Clafouti) recipe on Allrecipes. My advice: get messy, try your own spin, and take a second to share it with someone (or not, I don’t judge). Seriously, cherry season just got a whole lot better.
Clafoutis aux Cerises
Ingrédients
Main Ingredients
- 1 kg fresh cherries Juicy and ripe, can be pitted or left whole
- 4 large eggs Straight from the fridge
- 200 g sugar Adjust based on cherry sweetness
- 100 g flour Sift if you prefer
- 500 ml whole milk Oat milk can be used as a substitute
- 1 pinch salt
- 30 g butter For greasing the baking dish
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Butter a baking dish generously.
- Wash and pit the cherries if desired, then place them evenly in the bottom of the baking dish.
- In a mixing bowl, whisk together the eggs, sugar, and salt until well combined.
- Gradually add the flour, mixing until smooth, followed by the milk.
- Pour the batter over the cherries in the baking dish.
Baking
- Bake in the preheated oven for 40–45 minutes, or until set and the top is lightly golden.
- Allow to cool before slicing. Serve warm or at room temperature.
