Cherry Clafoutis

(from kintyre’s recipe box)

If you don’t have a blender use a bowl and a whisk or hand beaters

Source: Stir

Cook time: 30 minutes
Serves 6 people

Categories: dessert, not tried


  • 1 tablespoon softened unsalted butter for greasing the pan
  • Granulated sugar for dusting the pan
  • 2 cups (400 grams) fresh cherries, pitted
  • 1 cup whole milk
  • 3 tablespoons (38 grams) brown sugar
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon kirsch like Trimbach (or 1/2 teaspoon almond extract)
  • 1/4 teaspoon fine sea salt
  • /2 cup (42 grams) all-purpose flour
  • Confectioner's sugar for finishing


  1. Preheat the oven to 375 degrees.

  2. Grease a 9 inch baking dish, cake pan, or pie plate with the tablespoon butter.

  3. (Use the entire tablespoon so that the coating is thick.)

  4. Dust the sides and bottom of the dish with granulated sugar and shake out any excess.

  5. Put the cherries into the baking dish and shake into a single layer.

  6. Combine the milk, brown sugar, baking powder, eggs, vanilla extract, kirsch, salt, and flour in the jar of a blender, and blend on high speed for 1 minutes.

  7. Pour the batter over the cherries, and bake for 30 to 35 minutes, until the clafoutis puffs up and turns golden brown, and a tester inserted into the center comes out clean.

  8. Serve at room temperature or chilled, dusted with confectioners’ sugar.

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