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Cherry Clafoutis

4 from 1 vote

A pack of seasonal fresh cherries was lying in my refrigerator for few days and I didn't want to make candied cherries... So while googling stumbled upon a simple and quick cherry clafoutis recipe. It's originally a French dessert and it uses lots of eggs. I felt it's definitely going to make this dessert taste eggy after its cooled off which I don't like so I used only half the number of eggs. Made some more changes so its not authentic french recipe but I was happy with the changes I made. It came out really tasty, quick dessert which will make it hard for you to stop at few bites. It tastes even better along with just plain vanilla icecream.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3


  • 130 gms cherries pitted
  • 2 egg
  • 1/2 cup raw cane sugar
  • 1/4 cup + 2tbsp wwf
  • 1 lemon juice and zest
  • 1/3 cup milk
  • 1 tsp vanilla extract


  • Remove the seeds of cherries. I used hard plastic straw. I had a pack of 150gm cherries which weighed 130 gms after removing seeds. It should measure around 3/4 cup pitted cherries.
  • Preheat oven to 180°C.
  • Line a pan with parchment paper and place the cherries in it spreading.
  • Mix all the wet ingredients in a separate bowl. Mix well by stirring for a minute.
  • Add flour. Mix it well without lumps.
  • Pour this mixture on top of cherries.
  • Bake for 15-20 min or check using knife in the centre coming out clean trick.
  • Let it cool and dust with icing sugar. Enjoy as is or chilled.


Please don’t skip the lemon juice and zest. It imparts a great flavour to this dessert.

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4 from 1 vote

Prachi Bagde
Prachi Bagde

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