Cherry Clafoutis — dessert recipes

Cherry Clafoutis — dessert recipes 

Cherry Clafoutis

Cherry Clafoutis


Wonderful summer French Cherry Clafoutis  tart — easy, quick and very tasty! For all lovers of sweet baking recommend an increase in the number of sugar as pie turns out with tangible sourness.

Cooking time: 3540 minutes


810 servings



  • 3 eggs
  • 100 g sugar
  • 50 ml cream (30% and above)
  • 1 sachet of vanilla sugar (10 g)
  • 100 g flour + flour for a form
  • 250 ml milk
  • 400 g cherries, pitted
  • little butter for greasing
  • powdered sugar for sprinkling the pie



Lightly beat eggs with sugar, vanilla sugar and cream. Thick in the liquid part of the flour and mix. Pour the batter in a thin stream of milk, without ceasing tostirshould be liquid and homogeneous dough without lumps.

Shape the dough with butter and sprinkled with flour. At the bottom of the form spread berries on top and pour the dough. Put the pie in a pre-heated up to395 F oven for 2530 minutes.

Clafoutis served warm, sprinkled with powdered sugar.
Cherry is ideal for baking. So dried cherries can be added to the Christmas fruit cake
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