French Clafoutis Black Cherry Dessert

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The French Clafoutis Black Cherry dessert is a traditional recipe that was born in the Limousin region of France. Where there is a bounty of black cherries, stone fruit, pears and berries to name a few. First time I tried clafoutis was in a recent trip I made to Nice and fell in love.

Ingredients for the French Clafoutis Black Cherry dessert

Being the clafoutis a dessert from France you might think it is complicated to make, but it is not. This dessert is ready in just few minutes and can be made with many other fruits. Such as peach, plums, prunes, blueberries, blackberries or raspberries. When using other fruits but cherries the french clafoutis name changes to flaugnarde.

A traditional french clafoutis uses whole cherries with the pits included. The reason why french prefer to leave the pits is because those contain amygdalin, the active chemical available in almond extract. While the baking process some amygdalin from the pits is released adding a complementary almond note to its flavor.

French Clafoutis Black Cherry Dessert

Chef Adriana Martin

The French Clafoutis Black Cherry dessert is a traditional recipe that was born in the Limousin region of France where there is a bounty of black cherries.

4.91 from 11 votes

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Desserts

Cuisine French Cuisine

Servings servings

Calories

Ingredients

4 cups pitted black cherries
4 eggs
1/2 cup refined sugar
1/4 teaspoon salt
1 cup milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup sifted flour
1/4 cup melted butter
2 tablespoons confectioners sugar

Instructions

Clean the cherries with running water, remove the stems and the pits. You can use a cherry pitter to facilitate the process.
Add four eggs in the mixer and beat at medium speed. Then add the sugar little by little and the salt. Proceed to add the almond and the vanilla extracts and continue mixing.
Finally add the sifted flour gradually. Then the milk and the melted butter to room temperature.
Grease a round pan and sprinkle with refined sugar. Cover the mold with the sugar and then pour the custard base preparation for the clafoutis.
Add the cherries and bake at 350 degrees Fahrenheit for 20 minutes or until golden brown. It is recommended to add a mold with water into the oven for moisture.

Notes

Use a cherry pitter for cleaning the cherries easily.
When the clafoutis is ready take out of the oven and sprinkle with confectioners sugar.
Serve warm along with vanilla ice cream or whipped cream.

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We are using on this recipe pitted cherries and adding almond extract to provide that same flavor experience. Watch the video to check all recipe details.

The nineteenth century french clafoutis is made with eggs and butter and some flour. It does not require a crust. The taste of the clafoutis custard base is like a homemade pancake. Dusted with powdered sugar, served warm with a side of whipped cream. However my serving suggestion is with a scoop of vanilla ice cream.

Pairing the French Clafoutis with Vanilla Ice Cream

The ice cream pairs nicely with the clafoutis flavors and the warmth of the dessert. The ice cream melts slightly complementing the bite. The clafoutis is perfect for serving with coffee or tea.

The warmth of the dessert melts the ice cream for a yummy bite

This recipe is simple but so elegant. I find it perfect for impromptu gatherings to surprise friends and family for tea or coffee time. Are you ready to try this french clafoutis with black cherries?

The French Clafoutis Black Cherry dessert is a traditional recipe that was born in the Limousin region of France where there is a bounty of black cherries

Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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