Authentic French cherry clafoutis

    45 min

    Authentic French cherry clafoutis recipe is served warm. It can be made in a large baking dish or in individual ramekins. Delicious served with Blason de Bourgogne La Réserve Rosé Brut Crémant de Bourgogne.

    14 people made this

    Serves: 6 

    • 200ml milk
    • 140g unsalted butter
    • 6 medium eggs
    • 150g caster sugar
    • 120g plain flour
    • 600ml single cream
    • 1 teaspoon vanilla extract
    • 700g fresh cherries, with stones
    • extra sugar, for sprinkling

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Warm the milk with 120g of the butter in a saucepan till the butter has melted; do not boil.
    3. Whisk the eggs in a large bowl with the sugar until creamy. Add the flour, cream and vanilla. Stir the warm milk and butter into the mixture, stirring constantly.
    4. Use the remaining 20g of butter to grease a baking dish or individual ramekins. Tip the cherries in, then pour the batter over them.
    5. Place in the oven and bake until the batter is golden brown and puffed, and a knife inserted into the middle comes out clean, around 30 minutes,
    6. As you take the clafoutis out of the oven, sprinkle with additional sugar. Serve warm.

    See it on my blog

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    Reviews in English (1)


    Very nice dessert which tastes a little bit like creme brule, however I have to admit I prefer version with slightly different proportions and no single cream, which I used to do years ago, and which is slightly lighter and more fluffy.  -  28 Jul 2016