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Cherry Clafoutis

Preparation time : 10 minutes & cooking time. Difficulty: 2/5. For 2 persons.


Grease a 20cm pie tin and line the bottom and sides with baking parchment.

350g cherries (stoned*)

50g brown sugar

Mix together the cherries and sugar and leave to macerate for 30 minutes.

Mix together

  • 75g flour
  • 80g milk
  • 20g cream
  • 70g beaten egg
  • Vanilla
  • 3 mint leaves
  • 50g flour
  • And lastly
  • 30g melted butter

Place the cherries in the tin and pour the clafoutis mixture over them.

Bake in the oven at 190°C for about 35 minutes.

*Chef’s handy tip: If you don’t stone the cherries, you’ll have to deal with them while eating but then you will get a different flavour that comes from the actual cherry stones.

Bon appétit!