Countryside Cherry Clafoutis

Clafoutis aux Cerises


Preparation info

  • Serves


    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This classic French dessert is a summertime favorite. Usually made with cherries or grapes once the end-of-summer harvest season arrives, you can modify the recipe to use whichever fruit you choose, such as black currant, peaches, or raspberries.


  • ¼ cup (60 grams) butter + 1 tablespoon
  • 2 eggs + 2 egg yolks
  • 5 tablespoons (60 grams) sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons (40 grams) flour
  • 1 cup (240 mL) milk
  • 4 cups (560 grams) ripe, pitted cherries



Preheat oven to 375°F (200°C). Use 1 tablespoon of butter to coat a 12-inch pie tin. In a large mixing bowl, beat eggs and egg yolks until combined. Stir in sugar and vanilla extract. Slowly add flour, stirring until combined. Melt ¼ cup butter and add to the egg mixture. Stir in milk. Stir in cherries. Pour mixture into buttered pie tin. Bake for 40–45 minutes, or until golden on top. Serve warm.

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