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91% would make again

Cherry Clafoutis

by Rie McClenny and Karlee Rotoly


for 8 servings

  • 15 cherries
  • ⅔ cup all purpose flour (85 g)
  • ½ cup sugar (100 g)
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 1 cup half & half (240 mL)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon powdered sugar, for dusting

Nutrition Info

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    Calories 217
    Fat 10g
    Carbs 25g
    Fiber 0g
    Sugar 11g
    Protein 4g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
  3. In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
  4. Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
  5. Spread the cherries evenly in the pan. Pour the batter over the cherries.
  6. Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
  7. Dust the powdered sugar on top.
  8. Enjoy!