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Cherry Clafoutis
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Cherry Clafoutis.

Fresh cherries in a combination pancake/soufflé batter, baked until browned and topped with powdered sugar
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: French
Keyword: cake, Cherry
Servings: 8
Author: From: JoePastry.com


  • Food Processor


  • 10 ounces 1 1/4 cups milk
  • 2.5 ounces 1/3 cup white sugar
  • 2.5 ounces 1/3 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • splash of Amaretto or 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1.25 ounces 1/4 cup flour
  • 1.25 ounces almond flour or skip and double regular flour
  • 1 pound 3 cups cherries with pits left in
  • Powdered sugar for dusting


  • Preheat oven to 350.
  • Wash cherries and pull off any stems.
  • In a blender or food processor, combine the milk, sugars, eggs, vanilla, salt and flour.
  • Process until homogenous.
  • Pour cherries into a 9″ cast iron skillet or 8-cup baking dish.
  • Gently pour the batter into the dish. Don’t worry if the batter is deeper than the circumference of the cherries, they’ll float.
  • Bake for 45 minutes to an hour until the clafoutis is browned and slightly puffed.
  • Allow to cool, sprinkle with powdered sugar and serve.