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Cherry Clafoutis

Ceres & Bacchus
Like a Dutch Baby pancake- this is the French version. Rich batter envelopes the delicious, juicy, cherries.
Course Dessert
Servings 6


  • 3 large eggs
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 2 pinches salt
  • 1 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon almond extract
  • 2 teaspoons brandy  (optional)
  • 2 cups sweet cherries, pitted


  • Heat oven to 400F
  • Beat the sugar and eggs together with a whisk until they lighter in color. Whisk in the butter gradually into egg mixture.
  • Add the flour and salt all at once and whisk until the batter is well mixed.
  • Slowly pour in the milk a little at a time. Add the extract, and brandy and mix well. The batter should be very smooth and shiny.
  • Place the cherries in a buttered glass 9 " baking dish.
  • Pour the batter over the fruit. Bake approximately 30-40 minutes,, until lightly brown and set.
  • Let sit at least 15 minutes before serving in wedges. Serve with a sprinkle of powdered sugar and dollop of whipped cream.


In years when my sweet cherry trees produced well, I had an overabundance of cherries and made cherry desserts like this.