Classic Cherry Clafouti with Fresh Cherry Syrup



  • 1/2 cup all purpose, unbleached flour
  • pinch of salt
  • 1/4 cup white granulated sugar
  • 1/3 cup fresh cherry syrup
  • 2 cups fresh Stemilt cherries, pitted
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 3 tablespoons of melted unsalted butter, cooled
  • 1/4 cup whole milk, room temperature
  • Dusting of confection sugar

Clafouti is a sweet and dense French custard, packed full of sweet Stemilt cherries.

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  • Yield
    6-8 servings
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Coryanne from our Kitchen Council is celebrating the start of summer with a classic French brunch or dessert recipe, Clafouti, which has been made even sweeter with delicious Stemilt cherries. Enjoy!

I’m anything but a French baker, but if there is one thing I can bake it is custard, or a Clafouti as the French call it.  Springy and sweet like a pancake, but thick and dense like a flan, it blends everything I love about brunch into one bite.  But really, why reserve this for brunch alone?  It is so simple to make that you can whip it up just before you sit down to dinner, and have it warm and ready by the time the plates are clean, and dessert is on everyone’s mind.

In the summer, I love using fresh Stemilt cherries and embracing the traditional ingredients of a Clafouti, but really, my ingredients change with the seasons – I’ve been known to add pears and nutmeg with a sprinkling of raisins for a winter makeover. Equally just as fabulous.

A Clafouti is typically made in a cast iron pan, but you can also make it in a pie dish, the trick is to bake it inside a shallow pan with plenty of butter.


  1. Pre-heat the oven to 375F.
  2. Add the butter to the pie dish and watch while melts, then remove it and allow it to cool to room temperature. Use a pastry brush to spread the left over butter across the pie dish.
  3. Add the flour, salt, and sugar to your mixing bowl and stir until they are fully blended.  (In a hurry?  You can whiz through the prep by adding everything to a food processor and blitzing one step at a time).
  4. Add the eggs and butter to the dry mix, and stir until smooth.
  5. Slowly add the milk, cherry syrup and vanilla to the batter, and stir until very smooth.
  6. Blanket the bottom of the pan with fresh cherries, and then pour the batter across the top.
  7.  Bake for 35-45 minutes, or until golden brown and cooked all the way through. Once fully cooked, removed it from the oven and allow it to cool to room temperature before dusting with sugar.

You will notice that while it cools it will shrink and deflate, that happens, and is all part of its rustic charm.

    Nutritional Information

    Per Serving

    • Calories: 155
    • Fat Content: 7.4g
    • Cholesterol Content: 93mg
    • Sodium Content: 59mg
    • Carbohydrate Content: 18.1g
    • Fiber Content: 0.8g
    • Sugar Content: 9.2g
    • Protein Content: 5.1g