Rating: 4.55 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.

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  • Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.

  • Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.

  • Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Cook's Note:

In this recipe, I opted not to pit the cherries. Some clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sensual scent that is missing from the pitted version. But that decision is up to each individual.

Nutrition Facts

176 calories; protein 4.9g; carbohydrates 31.7g; fat 3.3g; cholesterol 73.5mg; sodium 63.4mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 4 stars
07/14/2016
I wanted to try this with some fresh cherries that I had, but saw that it was best warm, so I made half the recipe in a 1.5 qt. dish. I did not pitt the cherries and used 2 eggs (rather than half an egg) and it was puffed, browned and a knife came out clean at 35 minutes so I pulled it out. Having never had a Clafouti before, I can't compare it to another, yet I think it is really wonderful. It is tender with nice crusty edges (until it cools) and not overly sweet. I don't like eating around the cherry pitts but wated to try it. Next time I think I will pitt them and cut them so that they can be enjoyed in smaller pieces easier. Overall I think it is a wonderful use of fresh cherries. Thanks. Fun to try and really enjoyable. Other recipes recommend serving it with a dusting of powdered sugar. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/20/2016
7.19.16 I ve only made one clafouti (plum) before this one and the texture on this leans more heavily toward custard or eggy. The recipe doesn t say to use tart or sweet cherries but bing cherries were on sale this week so that s what I used as well as throwing in a few Rainier cherries that I had left in the fridge. Chef John doesn t tell you in his video to not pit the cherries but I d recommend that you do (the first recipe reviewer didn t). My cherries were very large so I cut them in half placing them cut side down on the custard for a nicer presentation. This was OK but I wasn t wow d by it and this simply could be because I m not a person who goes bonkers over clafouti?? Certainly was simple enough to make. I garnished with a shake of confectioner s sugar. Read More
(7)
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/14/2016
I wanted to try this with some fresh cherries that I had, but saw that it was best warm, so I made half the recipe in a 1.5 qt. dish. I did not pitt the cherries and used 2 eggs (rather than half an egg) and it was puffed, browned and a knife came out clean at 35 minutes so I pulled it out. Having never had a Clafouti before, I can't compare it to another, yet I think it is really wonderful. It is tender with nice crusty edges (until it cools) and not overly sweet. I don't like eating around the cherry pitts but wated to try it. Next time I think I will pitt them and cut them so that they can be enjoyed in smaller pieces easier. Overall I think it is a wonderful use of fresh cherries. Thanks. Fun to try and really enjoyable. Other recipes recommend serving it with a dusting of powdered sugar. Read More
(7)
Rating: 3 stars
07/19/2016
7.19.16 I ve only made one clafouti (plum) before this one and the texture on this leans more heavily toward custard or eggy. The recipe doesn t say to use tart or sweet cherries but bing cherries were on sale this week so that s what I used as well as throwing in a few Rainier cherries that I had left in the fridge. Chef John doesn t tell you in his video to not pit the cherries but I d recommend that you do (the first recipe reviewer didn t). My cherries were very large so I cut them in half placing them cut side down on the custard for a nicer presentation. This was OK but I wasn t wow d by it and this simply could be because I m not a person who goes bonkers over clafouti?? Certainly was simple enough to make. I garnished with a shake of confectioner s sugar. Read More
(7)
Rating: 5 stars
12/16/2017
When I'm going to a potluck, I don't usually try new recipes. I took a chance with this one though and it got rave reviews. I made it just like the recipe called for, except that I used a can of Oregon brand sweet cherries and cut them in half. I'll be making it again! Read More
(5)
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Rating: 4 stars
07/30/2018
Simple recipe that's quick to put together. I used fresh Bing cherries and chose to pit them (which also took the most time). With the amount of sugar I was surprised that it wasn't too sweet. There was a nice vanilla flavor to the custard. It would be good for a special breakfast dish too. I think next time I might add a little cinnamon nutmeg or lemon zest to the sugar sprinkle over the cherries. Update. Have been serving this warm for breakfast. This time I added some nutmeg and cinnamon to the sugar sprinkle. It made a very yummy breakfast served with bacon. Read More
(2)
Rating: 5 stars
06/27/2021
I’ve probably made this about 100 times! My favorite go to easy and guilt free dessert. I follow the recipe almost exactly, with the exception of the sugar- I use 1/2c, and even a bit less if the fruit is especially sweet. I use 1/4 c in the batter, but the sprinkle the other half (I use a vanilla infused sugar) over the top of the custard instead of over the fruit. The sugar on top creates a crusty sweet vanilla scented topping as it bakes. Read More
(1)
Rating: 5 stars
03/03/2019
I have made this dessert many times exactly as it is written. It always draws rave revues. Word of caution: do not over bake it. Start checking at 10 minutes for the first baking and then for the second baking at 35 minutes. Read More
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Rating: 2 stars
08/02/2018
I found this rather flavorless & slimy. I halved my pitted cherries. I m not sure if this cause the cherries to release too much of their juice. The cherries kind of reminded me of grapes in this once they were cooked. Maybe I didn t use the best kind of fresh cherries. There was only 1 kind available in my grocery store. It was edible but I won t make it again. Read More
Rating: 5 stars
07/19/2021
Something went very wrong, but I think it was my fault or my oven’s fault. The first layer of custard took an extra 5 minutes to set and the full clafoutis just wasn’t setting in the middle… very frustrating! I ended up keeping it in the oven like 30 additional minutes in an attempt to get it to set. Way overdone. I think the issue might be that I had some pans stored in my broiler and forgot to take them out, which might’ve redistributed the heat improperly. I’ll try again with the pans out! Read More
Rating: 5 stars
08/13/2018
Very good and easy recipe. Will make again. I prefer to take pits out of cherries before baking Read More