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Cherry Clafoutis with an Italian Twist

Cherry Clafoutis with an Italian Twist

  • Author: Carrie Pacini
  • Category: Desserts


Cherry Clafoutis are perfect to make and when the markets are full of cherries you need to try it. This brings me back to France and our little adventure in Laignes. The bakeries were full of desserts and pastries made with cherries.



About 2 cups fresh black cherries (remove the pits)
1 large eggs + 1 yolk
1/4 cup blond cane sugar
2 Tablespoons of cornstarch
2 Tablespoons all purpose flour
1 oz whole milk, cold
1 vanilla, seeds removed
1/4 cup heavy cream
Amaretti cookies chopped (optional)


1. Preheat your oven at 350 F.

2. Wash the cherries and take out the pits by peeling them with your hands into halves.

3. Beat the egg and yolk with the sugar.

4. Open up the Vanilla pod by cutting it down the middle and with your knife scrape the seeds out and add to the egg and sugar mix.
Note: Vanilla seeds are like a paste, you scrape them out with your knife and add them to the mixture.

5. Add the cornstarch to the cold milk and blend together, then add the flour and cream. Blend well.

6. With butter grease the ramekins (or a larger dish) and sprinkle with sugar. Remove the excess sugar.

7. Divide the cherries between the ramekins and then pour the blended mixture over them.

8. Sprinkle with the chopped amaretti cookies and place in the oven for 40 to 45 min, until golden.

Remove from the oven. You can serve lukewarm or cold. I usually let it sit out and serve at room temperature.




This recipe was made with two 8 ounce ramekins. Do not fill the batter all the way to the top.

I would use 4 to 5 ounces of batter in an 8 ounce ramekin. You can also use a larger dish as long as it can go in the oven.


Keywords: Desserts, French Dishes, Italian Dishes, Cherry Clafoutis