Cherry Clafoutis

I once had a clafoutis in a little junky Parisian cafe that was so creamy and custard-like, it bordered on being more creme brulee than anything. And by junky, I mean it wasn’t one of those beautiful pastry shops lined with perfectly layered desserts, eclairs or macarons. It was simple, full of rustic desserts and bustling with locals—it was awesome.

Cherry Clafoutis via Bakers Royale

Since then I’ve tried several clafoutis recipes in search for that creaminess. I have yet to find it. The version here, is from Saveur and while it is great, it’s not the creamy custard. But it is the best of the many recipes I’ve tried.

Cherry Clafoutis | Bakers Royale

Of course, I did give it a few small tweaks like subbing in some yogurt for the heavy cream, swapping out the vanilla extract for almond extract and adding Demerara sugar for some added crunch—the latter being something that I picked up from another clafoutis recipe that I tried. For those wondering, the yogurt does change the texture some, but not much and not noticeable unless you do a side-by-side comparison. Now that is not true of the vanilla and almond swap out. The almond extract is a must—at least is for me. The vanilla extract is far too muted, while the almond  extract gives the clafoutis a bright flavor. And that Demerara sugar – a must – it provides a pleasant crunch to all that softness.

If you decide to give this a go and cherries aren’t in season for your area, try another fruit like raspberries, blueberries, blackberries, red plums or apricots—you get the idea! Find your fruit preference and go for it!


Cherry Clafoutis via Bakers Royale 400x400

this recipe

Cherry Clafoutis

Yield: Serves 8


Recipe adapted from here

  • 1 tbsp. unsalted butter, softened
  • 2 tablespoon Demerara sugar
  • 3/4 cup heavy cream
  • 1/3 cup thick yogurt
  • 6 tablespoon sugar
  • 2 tablespoon. kirsch
  • 1/2 teaspoon almond extract
  • 6 large eggs
  • Kosher salt, to taste
  • 3/4 cup flour
  • 3 cups black cherries, pitted
  • Confectioners' sugar, for dusting



Preparation: Heat oven to 425°. Grease a 9″ pie pan  or baking dish with butter and dust with Demerara sugar; set aside. Combine cream, yogurt, sugar, kirsch, almond extract, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.

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  1. Avatar for Naomi RobinsonLauren @ Lauren Caris Cooks says

    Looks amazing!! Cherries are in season here right now so this is a must… Also I totally get you on the almond extract, I’m obsessed and add it to everything haha!

  2. Avatar for Naomi RobinsonMary+Ann+|+the+beach+house+kitchen says

    Naomi this Clafoutis sounds wonderful! Your photos are amazing. I definitely like the idea of swapping out the vanilla with the almond extract. I always made my rolled out sugar cookies with just vanilla but recently added some almond extract. What a difference! Awesome job with this one!

  3. Avatar for Naomi says

    I love almond extract and I bet it tastes spectacular in this lovely dessert! This is a must try for me now!

  4. Avatar for Naomi Robinson says

    Whoa! This looks so good. It’s funny that we were both cooking up cherry clafoutis at the same time. A elderly friend of ours used reward me with them after I helped her work in her garden and I haven’t been able to find one that is quite as delectable as hers yet. I will have to give yours a try – it is gorgeous!

  5. Avatar for Naomi RobinsonShashi at RunninSrilankan says

    Even though it’s not as creamy as the one you had – this is gorgeou, Naomi! And love the yogurt in it!

  6. Avatar for Naomi RobinsonLiz+@+Floating+Kitchen says

    Just gorgeous. I love the rustic look of a clafoutis. It’s so inviting! Have a great weekend, Naomi!

  7. Avatar for Naomi RobinsonJenna says

    This looks so gorgeous! I’ve made a clafoutis only once and this is making me want to make one again!

  8. Avatar for Naomi RobinsonJune @ How to Philosophize with Cake says

    After all this time, I have not yet tried clafoutis! I will have to do it this season, probably with some fresh fruit. This variation sounds delicious :)

  9. Avatar for Naomi RobinsonKaitlin says

    Stunning photos as always, and a fab memory to inspire you! I need to give clafoutis another try. It has been much to long. I’m glad you recommended this recipe!

  10. Avatar for Naomi RobinsonKaren Wood says

    I’ve never had Clafoutis. I don’t even know how to pronounce it yet. Well it definitely sounds like something to fall in love with. You got me curious so I googled “Creamy French Clafoutis” and there are recipes. The first one in the search results is a Plum Clafoutis that looks and sounds awesome… I was wonder if you have googled and found the same one and tried them.

  11. Avatar for Naomi Robinsonellie+|+fit+for+the+soul says

    Oooohhh good old clafoutis, the dessert that can be fattening like any other dessert but never makes you feel guilty in the least bit! 😀 I wonder if reducing egg whites and upping the yolks would help to attain that custard texture, hmmmm *taps forehead* and perhaps using cornstarch makes a difference too?? I don’t think I’ve tried it custard-y like you describe, but I’m dying to now.