Cherry Clafouti

Prep Time
Cook Time
Ready In

"This is nice for a brunch. If you leave the pits in the cherries, they will give a slight almond flavour, but it does mean you need to be more careful when eating."

Original recipe yields 6 servings


  • Serving Size: 1 (146.6 g)
  • Calories 172.4
  • Total Fat - 4.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 77.9 mg
  • Sodium - 156.9 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 18.1 g
  • Protein - 4.4 g
  • Calcium - 48.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 32.4 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 425 degrees F

Step 2

Wash the cherries, remove the stems and pits.

Step 3

In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.

Step 4

In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.

Step 5

When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.

Step 6

Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.

Step 7

Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.

Step 8

Do not open the oven door until the end of the baking time or it may collapse.

Step 9

Dust with icing sugar and serve immediately.

Tips & Variations

No special items needed.