Clafoutis

Name: Clafoutis
Total time: 55 min
Yield: 4 servings
Cuisine: french
Ingredients: 20 g Unsalted butter; 500 g Black cherry; 60 g Plain flour; 80 g Caster sugar; 1 pinch Salt; 3 piece Egg; 1 tsp Vanilla extract; 250 ml Whole milk; 10 g Icing sugar

53 min · 3 min 20s active · makes ~1.05 kg · Easy

Black cherry clafoutis with vanilla custard baked in a buttered dish, a French dessert with fruit suspended in eggy batter.

See more →

Clafoutis

Black cherry clafoutis with vanilla custard baked in a buttered dish, a French dessert with fruit suspended in eggy batter.

See more →

TOTAL TIME

53 min

ACTIVE TIME

3 min 20s

QUANTITY

~1.05 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/6

Ingredients

0/9 gathered · 4 servings

20g

500g

60g

80g

1pinch

3piece

1tsp

250ml

10g

#	Quantity	Notes	State
1	20g	—	—
2	500g	—	—
3	60g	—	—
4	80g	—	—
5	1pinch	—	—
6	3piece	—	—
7	1tsp	—	—
8	250ml	—	—
9	10g	—	—

Tools

6 items

Procedure

17 steps

1 of 17

Heat the oven to 180 °C.

180°C

⏱ 10 min

2 of 17

Rub the butter all over the inside of the baking dish (about 30 × 20 cm) until evenly coated.

Unsalted butter · 20 g

⏱ 20s

ResultUnsalted butter

3 of 17

Tip the cherries into the buttered baking dish and spread them into a single layer. A traditional clafoutis keeps the stones in for flavour; use pitted cherries if you'd rather not warn your guests.

Black cherry · 500 g

⏱ 15s

ResultBlack cherry

4 of 17

Measure the flour into a large mixing bowl.

Plain flour · 60 g

⏱ 10s

ResultPlain flour

5 of 17

Add the caster sugar to the bowl.

Caster sugar · 80 g

⏱ 10s

ResultPlain flour and caster sugar

6 of 17

Add a pinch of salt and stir briefly to combine the dry ingredients.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and caster sugar and salt

7 of 17

Crack the eggs into the bowl, one at a time, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultPlain flour and egg mixture

8 of 17

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultPlain flour and egg mixture

9 of 17

Whisk the eggs, vanilla, sugar and flour together until a thick, smooth paste forms.

⏱ 30s

ResultSmooth egg and flour paste

10 of 17

Pour in the milk in a steady stream.

Whole milk · 250 ml

⏱ 10s

ResultRough egg and flour paste and whole milk

11 of 17

Whisk vigorously until the batter is completely smooth and the consistency of single cream.

⏱ 40s

ResultClafoutis batter

12 of 17

Pour the batter evenly over the cherries.

Clafoutis batter · step 11

⏱ 10s

ResultBlack cherry and clafoutis batter

13 of 17

Slide the dish into the oven.

⏱ 10s

ResultBlack cherry and clafoutis batter

14 of 17

Bake until the clafoutis is puffed, set in the centre and golden at the edges.

180°C

⏱ 40 min

ResultBaked clafoutis

15 of 17

Lift the dish from the oven using oven gloves and set it on the counter.

⏱ 10s

ResultBaked clafoutis

16 of 17

Leave the clafoutis to settle for 5 minutes — it will sink slightly, which is correct.

⏱ 5 min

ResultRested clafoutis

17 of 17

Dust the icing sugar evenly over the surface through a small sieve and bring the dish straight to the table.

Icing sugar · 10 g

⏱ 10s

ResultClafoutis

Total Time53 min

#	Product	Tool	Action
1	—	180°C	Heat the oven to 180 °C.⏱ 10 min
2	20 g		Rub the butter all over the inside of the baking dish (about 30 × 20 cm) until evenly coated.⏱ 20sResultUnsalted butter
3	500 g		Tip the cherries into the buttered baking dish and spread them into a single layer. A traditional clafoutis keeps the stones in for flavour; use pitted cherries if you'd rather not warn your guests.⏱ 15sResultBlack cherry
4	60 g		Measure the flour into a large mixing bowl.⏱ 10sResultPlain flour
5	80 g		Add the caster sugar to the bowl.⏱ 10sResultPlain flour and caster sugar
6	1 pinch		Add a pinch of salt and stir briefly to combine the dry ingredients.⏱ 5sResultPlain flour and caster sugar and salt
7	3 piece		Crack the eggs into the bowl, one at a time, discarding the shells.⏱ 15sResultPlain flour and egg mixture
8	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultPlain flour and egg mixture
9	—		Whisk the eggs, vanilla, sugar and flour together until a thick, smooth paste forms.⏱ 30sResultSmooth egg and flour paste
10	250 ml		Pour in the milk in a steady stream.⏱ 10sResultRough egg and flour paste and whole milk
11	—		Whisk vigorously until the batter is completely smooth and the consistency of single cream.⏱ 40sResultClafoutis batter
12	Clafoutis batterstep 11		Pour the batter evenly over the cherries.⏱ 10sResultBlack cherry and clafoutis batter
13	—		Slide the dish into the oven.⏱ 10sResultBlack cherry and clafoutis batter
14	—	180°C	Bake until the clafoutis is puffed, set in the centre and golden at the edges.⏱ 40 minResultBaked clafoutis
15	—		Lift the dish from the oven using oven gloves and set it on the counter.⏱ 10sResultBaked clafoutis
16	—		Leave the clafoutis to settle for 5 minutes — it will sink slightly, which is correct.⏱ 5 minResultRested clafoutis
17	10 g		Dust the icing sugar evenly over the surface through a small sieve and bring the dish straight to the table.⏱ 10sResultClafoutis
Total Time			53 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	351kcal
	10g
	10g
	5g
	57g
	42g
	3g
	121mg

Ingredients0/9

Tools0/6

Recipe

Clafoutis

Black cherry clafoutis with vanilla custard baked in a buttered dish, a French dessert with fruit suspended in eggy batter.

What you’ll doYou will butter a baking dish, arrange cherries in it, then whisk flour, sugar, eggs, vanilla and milk into a smooth batter and pour it over the fruit. The clafoutis bakes until puffed and golden, then rests briefly before you dust it with icing sugar.

Serves4

Total53 min

LevelEasy

Ingredients

Unsalted butter20 g
Black cherry500 g
Plain flour60 g
Caster sugar80 g
Salt1 pinch
Egg3 piece
Vanilla extract1 tsp
Whole milk250 ml
Icing sugar10 g

Tools

Baking dishLarge mixing bowlOvenWhiskBrushOven glove

Method

Heat the oven to 180 °C.

180°C10 minOven

Rub the butter all over the inside of the baking dish (about 30 × 20 cm) until evenly coated.

20sBaking dish, BrushUnsalted butter · 20 g

Tip the cherries into the buttered baking dish and spread them into a single layer. A traditional clafoutis keeps the stones in for flavour; use pitted cherries if you'd rather not warn your guests.

15sBaking dishBlack cherry · 500 g

Measure the flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 60 g

Add the caster sugar to the bowl.

10sLarge mixing bowlCaster sugar · 80 g

Add a pinch of salt and stir briefly to combine the dry ingredients.

5sLarge mixing bowlSalt · 1 pinch

Crack the eggs into the bowl, one at a time, discarding the shells.

15sLarge mixing bowlEgg · 3 piece

Add the vanilla extract to the bowl.

5sLarge mixing bowlVanilla extract · 1 tsp

Whisk the eggs, vanilla, sugar and flour together until a thick, smooth paste forms.

30sLarge mixing bowl, Whisk

Pour in the milk in a steady stream.

10sLarge mixing bowlWhole milk · 250 ml

Whisk vigorously until the batter is completely smooth and the consistency of single cream.

40sLarge mixing bowl, Whisk

Pour the batter evenly over the cherries.

10sBaking dishClafoutis batter · step 11

Slide the dish into the oven.

10sBaking dish, Oven, Oven glove

Bake until the clafoutis is puffed, set in the centre and golden at the edges.

180°C40 minBaking dish, Oven

Lift the dish from the oven using oven gloves and set it on the counter.

10sBaking dish, Oven, Oven glove

Leave the clafoutis to settle for 5 minutes — it will sink slightly, which is correct.

5 minBaking dish

Dust the icing sugar evenly over the surface through a small sieve and bring the dish straight to the table.

Result · Clafoutis

10sBaking dishIcing sugar · 10 g

Printed 11 October 2026