Clafoutis is a classic French baked custard dessert made with cherries baked in a simple batter of eggs, milk, flour, sugar, vanilla, and butter. It’s traditional and works well for an easy-yet-elegant dessert for brunch or dinner parties (especially during cherry season). Unlike many fussy French desserts, this version is mix-pour-bake simple, uses a single pie dish, and delivers that signature custardy “pancake-meets-flan” texture with juicy cherries every time.
Why You’ll This Fantastic French Dessert
- Effortless elegance. Just mix, pour, and bake. No rolling or shaping required!
- Crowd pleaser. Velvety custard meets fruit in a comforting yet sophisticated dish.
- Seasonal star. Cherry season shines, but this recipe adapts beautifully with other berries or stone fruit.
- One-dish win. Minimal cleanup and maximum impact. It’s ideal for unpredictable summer guests.
What Does A Clafoutis Taste Like?
Classic Cherry Clafoutis offers a gentle balance of sweet and tart flavors wrapped in a creamy, flan-like custard. The cherries burst with bright juiciness while the pastry base tastes of vanilla and egg.
It’s a dreamy cross between a pancake, custard, and a fruit soufflé. A light dusting of powdered sugar brings a subtle sweetness and pretty presentation.
Ingredients You’ll Need
- 3/4 cup all-purpose flour - Provides the structure for the custard base. The flour slightly thickens the batter, giving the clafoutis its signature texture — soft and custardy yet firm enough to hold the cherries in place.
- 1/2 cup granulated sugar - Sweetens the batter and enhances the natural flavor of the cherries. As the clafoutis bakes, the sugar helps caramelize the edges, creating a light golden crust and subtle sweetness throughout.
- 1/8 teaspoon salt - A small but important addition that balances the sweetness and enhances the flavor of both the custard and the cherries. It ensures the dessert tastes complex rather than one-note.
- 3 eggs - The foundation of the custard. Eggs bind the ingredients together and provide the smooth, creamy texture that defines clafoutis. When baked, they give the dessert its delicate, flan-like consistency.
- 1 1/2 cups milk - Adds richness and moisture, turning the batter into a silky custard. Whole milk works best, but you can substitute part of it with cream for an even more luxurious texture.
- 1 teaspoon vanilla - Infuses the custard with warm, aromatic flavor that complements the cherries beautifully. It adds depth and a subtle sweetness that rounds out the dessert’s overall taste.
- 1 1/2 cups cherries - The star ingredient. Cherries add bursts of juicy, sweet-tart flavor that contrast perfectly with the creamy custard. Pitting and halving them ensures even distribution and easy slicing once baked.
- 2 tablespoons unsalted butter - Adds richness and a hint of buttery flavor to the batter while keeping the clafoutis moist. It also helps prevent sticking if brushed onto the baking dish before pouring in the batter.
- Powdered sugar - The finishing touch. Lightly dusted over the baked clafoutis, it adds elegance and a touch of extra sweetness while highlighting the dessert’s rustic charm.
How To Make A Cherry Clafoutis
- Prep the pan & cherries. Preheat to 350°F. Generously butter a shallow 9″ pie dish. Arrange cherries evenly on the bottom.
- Whisk the batter. In a bowl, whisk together ¾ cup flour, ½ cup sugar, and a pinch of salt. Add 3 large eggs and whisk until smooth. Slowly pour in 1¼ cups milk and 1 tsp vanilla, whisking until silky.
- Bake to perfection. Gently pour batter over melted butter and prepared cherries in a pie pan. Bake at 350°F for 40–45 minutes until puffed, lightly golden, and center set.
- Cool & serve. Let rest 10 minutes; it will deflate into a rustic soufflé. Dust with powdered sugar before slicing.
Tips And Tricks
Making a cherry clafoutis is delightfully simple, but a few smart tips can help elevate this rustic French dessert to bakery-level perfection:
- Use fresh cherries if possible. They offer better texture and flavor than frozen, especially in peak season. If using frozen, thaw and pat dry to prevent a watery batter.
- Don’t skip greasing the pan. Generously butter your baking dish to ensure the clafoutis doesn’t stick and gains a beautiful golden crust.
- Let the batter rest. Allow the batter to sit for 15–30 minutes before pouring it over the cherries. This helps hydrate the flour and results in a smoother, more cohesive custard.
- Preheat the baking dish. For a slightly firmer base, warm your greased baking dish in the oven before adding the cherries and batter.
Variations
While the classic cherry clafoutis is beloved for its simple elegance, there are plenty of creative variations you can try to suit different tastes and seasonal fruits:
- Berry Blend- Swap cherries for berries. Try it with raspberries, blueberries, or strawberries.
- Stone Fruit- Sliced peaches or plums in summer add warmth.
- Citrus- Stir in 2 tsp grated lemon zest for a bright zing.
- Gluten-Free Version - Use ¾ cup almond flour + 2 Tbsp arrowroot powder in place of flour.
What To Enjoy With Clafoutis
Clafoutis is a versatile dessert that pairs beautifully with a variety of accompaniments, whether you’re serving it for brunch, a light dessert, or a cozy evening treat. Here are some delicious ideas for what to enjoy with it:
- Whipped Cream - A dollop of lightly sweetened whipped cream adds a fluffy contrast to the custardy texture.
- Vanilla Ice Cream - The cool, creamy richness of vanilla ice cream pairs perfectly with warm clafoutis right out of the oven.
- Crème Fraîche or Yogurt - For a tangy balance, serve clafoutis with a spoonful of crème fraîche or Greek yogurt.
How Long Does It Last?
Stored in the fridge, Cherry Clafoutis keeps well (in an airtight container) for up to 3 days. The flavor deepens and the texture becomes more custard-like over time. It’s delicious served cold or room temp.
Can You Freeze It?
Yes! To freeze, cool completely, wrap tightly (foil + plastic wrap), and freeze. Thaw the leftovers overnight in the fridge. Reheat slices in a 300°F oven for 10 minutes or until warm.
This sweet treat is great for make-ahead entertaining.
Clafoutis is a traditional French baked custard dessert where fruit is nestled in a simple egg-and-milk batter and baked until puffed and set, creating a texture that’s like pancake-meets-flan (custardy in the center with lightly browned edges). A classic cherry clafoutis is rustic and “mix-pour-bake” easy, typically made in a pie dish and served warm or at room temperature with a dusting of powdered sugar, whipped cream, or crème fraîche.
A cherry clafoutis turns watery most often because the fruit released too much juice. This is common with frozen cherries (especially if thawed) or very ripe fresh cherries, or because it was underbaked, so the custard didn’t fully set. To prevent a watery French baked custard, pat cherries dry, avoid dumping in extra cherry juice, and if using frozen fruit, either use it straight from frozen and blot off frost or thaw and drain thoroughly. Some bakers also toss the fruit with a teaspoon of flour or almond flour to help absorb moisture. Bake until the edges are set, and the center has only a slight jiggle, then let it cool 10–15 minutes. Clafoutis continues to set as it rests, and cutting too soon can make it seem runny.
The main difference is texture and method. Clafoutis is a French baked custard dessert where fruit (usually cherries) is baked right in a thin batter that includes a little flour, so it comes out like pancake-meets-flan. It’s custardy but with a lightly cakey structure and often a puffed edge. Flan is a smoother, fully egg-custard dessert (usually no flour) baked in a water bath and typically topped with caramel, so it’s more silky and uniform rather than rustic and fruit-studded. In short: cherry clafoutis = baked custard + fruit + a touch of batter. Flan = pure custard, set and creamy, often caramel-coated.
More Delicious Desserts
- Cannoli Pie
- Strawberry Crumble
- Lemon Squares
- Rum Balls
- Mini Cheesecakes
Clafoutis Recipe | French Cherry Clafoutis
Ingredients
- ▢ 3/4 cup All Purpose Flour
- ▢ 1/2 cup Granulated Sugar
- ▢ 1/8 tsp Kosher Salt
- ▢ 3 Eggs
- ▢ 1 1/2 cups Milk
- ▢ 1 tsp Vanilla
- ▢ 1 1/2 cups Cherries , Pitted and halved
- ▢ 2 tbsp Unsalted Butter , melted
- ▢ Powdered Sugar , for dusting
Instructions
- Prep the pan & cherries. Preheat to 350°F. Generously butter a shallow 9″ pie dish. Arrange cherries evenly on the bottom.
- Whisk the batter. In a bowl, whisk together ¾ cup flour, ½ cup sugar, and a pinch of salt. Add 3 large eggs and whisk until smooth. Slowly pour in 1¼ cups milk and 1 tsp vanilla, whisking until silky.
- Bake to perfection. Gently pour batter over melted butter and prepared cherries in a pie pan. Bake at 350°F for 40–45 minutes until puffed, lightly golden, and center set.
- Cool & serve. Let rest 10 minutes; it will deflate into a rustic soufflé. Dust with powdered sugar before slicing.
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Clafoutis Recipe | French Cherry Clafoutis
Ingredients
- 3/4 cup All Purpose Flour
- 1/2 cup Granulated Sugar
- 1/8 tsp Kosher Salt
- 3 Eggs
- 1 1/2 cups Milk
- 1 tsp Vanilla
- 1 1/2 cups Cherries Pitted and halved
- 2 tbsp Unsalted Butter melted
- Powdered Sugar for dusting
Instructions
- Prep the pan & cherries. Preheat to 350°F. Generously butter a shallow 9″ pie dish. Arrange cherries evenly on the bottom.
- Whisk the batter. In a bowl, whisk together ¾ cup flour, ½ cup sugar, and a pinch of salt. Add 3 large eggs and whisk until smooth. Slowly pour in 1¼ cups milk and 1 tsp vanilla, whisking until silky.
- Bake to perfection. Gently pour batter over melted butter and prepared cherries in a pie pan. Bake at 350°F for 40–45 minutes until puffed, lightly golden, and center set.
- Cool & serve. Let rest 10 minutes; it will deflate into a rustic soufflé. Dust with powdered sugar before slicing.
Clafoutis Recipe | French Cherry Clafoutis https://twosleevers.com/clafoutis-recipe/
If you’re a fan of nostalgic breakfasts with a homemade twist, these Homemade Pop Tarts are calling your name. Flaky, buttery pastry filled with your favorite jam or fruit filling and topped with a sweet glaze, these Poptarts are next-level delicious. They’re fun to make, easy to customize, and a hit with both kids and adults alike!
Why You’ll Love This Brilliant Breakfast Recipe
- Simple Ingredients. Made with pantry staples. Nothing artificial here!
- Customizable. Choose your favorite fillings and glazes for a personalized breakfast treat.
- Make-Ahead Friendly. Prepare in batches and freeze for quick, on-the-go mornings.
- Better Than Store-Bought. Flakier, tastier, and way more satisfying.
Whether you’re baking with kids or prepping breakfast for the week, these pop tarts are the perfect combination of fun and flavor.
Are Homemade Pop Tarts Good?
Absolutely! Homemade pop tarts are on another level compared to the boxed kind. They have real fruit flavor, a tender, buttery crust, and you get to control the sweetness and ingredients.
These are perfect for breakfast, brunch, or a nostalgic dessert.
Ingredients You’ll Need
For The Pastry Dough
- 1 1/2 cups All-Purpose Flour - The foundation of the dough. It provides structure and stability, allowing the pop tarts to hold their shape while baking.
- 1/2 cup Unsalted Butter - Adds richness and creates flaky layers. The cold butter melts during baking, producing steam that makes the pastry tender and crisp.
- 1 tablespoon Granulated Sugar - Adds a touch of sweetness to the pastry and helps it brown evenly.
- 1/2 teaspoon Salt - Balances the sweetness and enhances the flavor of the butter and flour.
- 1 Egg - The egg yolk (used in the dough) helps bind the ingredients and adds richness, while the egg white is often brushed on top of the pastries before baking for a golden finish.
- 3 tablespoons Milk - Moistens the dough just enough to bring it together, keeping it soft and pliable without becoming sticky.
Filling
- 1/2 cup Strawberry Jam - Provides the fruity, sweet center of the pop tarts. The jam thickens slightly as it bakes, creating that classic gooey filling.
For The Glaze
- 1 cup Powdered Sugar - Forms the base of the glaze, adding sweetness and a smooth texture.
- 2 tablespoons Milk - Thins the glaze to a pourable consistency while adding a creamy finish.
- 1/2 teaspoon Vanilla Extract - Enhances the flavor of the glaze, adding a hint of warmth and depth.
- Sprinkles - Optional but classic! Add color, texture, and fun visual appeal to the finished pop tarts.
How To Make Homemade Pop Tarts
- Make the Dough. In a large bowl, whisk together the flour, sugar, and salt. Add cold cubed butter and use a pastry cutter (or your hands) to mix until crumbly. Add the egg and a tablespoon of milk or water at a time, mixing just until the dough comes together. Divide into two disks, wrap in plastic, and chill for 30 minutes.
- Roll & Cut. Preheat the oven to 375°F. On a lightly floured surface, roll out one dough disk into a rectangle about 1/8-inch thick. Cut into evenly sized rectangles (about 3x4 inches).
- Add the Filling. Place half the rectangles on a parchment-lined baking sheet. Add 1 to 2 teaspoons of jam to the center of each. Top with the remaining dough rectangles. Press edges with a fork to seal, and poke a few holes in the top for steam.
- Bake. Brush each pop tart with a beaten egg. Bake for 20–25 minutes or until golden brown. Let cool completely before icing.
- Glaze and Decorate. Whisk powdered sugar, a splash of milk, and vanilla extract to make the glaze. Spread over cooled pop tarts and top with sprinkles if using. Let glaze set for 15 minutes before serving.
Tips And Tricks
Making homemade Pop Tarts is a fun and rewarding baking project—but a few smart techniques can take them from good to bakery-quality. Here are the best tips and tricks for making them:
- Keep it Cold. Cold butter = flakier pastry. Chill the dough and don’t overwork it.
- Don’t Overfill. It’s tempting, but too much filling can cause the tarts to leak.
- Seal Well. Use a fork and press tightly around the edges to prevent any leaks.
- Let Them Cool. Glaze sticks best to a fully cooled pop tart.
Variations
Homemade Pop Tarts are incredibly versatile and easy to customize based on your favorite flavors and dietary needs. Here are some fun and delicious variations for making them that go beyond the classic fruit-filled version:
- Brown Sugar Cinnamon. Mix brown sugar, cinnamon, and a touch of flour for the filling.
- Nutella or Chocolate. Swap fruit jam for a chocolatey center.
- Savory. Use cheese, scrambled eggs, or ham for a breakfast twist (skip the glaze).
- Fruity Glaze. Add a bit of jam or fruit juice to the glaze for extra color and flavor.
What To Enjoy With Homemade Pop Tarts
Homemade Pop Tarts are a delightful treat all on their own, but pairing them with the right sides or drinks can elevate your breakfast or snack time experience. Whether you’re going for cozy comfort or a balanced spread, here are some delicious ideas for what to enjoy with them:
- Fruit Salad - A refreshing side that balances the sweetness.
- Yogurt Parfait - Adds creaminess and extra protein to your breakfast .
- Coffee or Tea - A warm beverage pairs beautifully with these pastries.
- Scrambled Eggs - For a more complete, satisfying meal.
How Long Do They Last?
Homemade pop tarts can be stored at room temperature in an airtight container for up to 2 days, making them perfect for enjoying fresh throughout the week.
If you’d like them to last longer, you can refrigerate them for up to 5 days. Just make sure they’re completely cooled and sealed well to maintain freshness and prevent the pastry from becoming soggy.
Can You Freeze Them?
Yes! Freeze baked but unglazed pop tarts in a single layer on a sheet tray. Once frozen, transfer to a zip-top bag or airtight container. When ready to eat, warm in the oven or toaster and glaze fresh.
More Sweet Treats
- Grilled Pineapple
- Coffee Mug Cake
- Apple Upside Down Cake
- Chocolate Cobbler
- Cookie Dough Bites
Homemade Pop Tarts Recipe | Make Poptarts At Home
Ingredients
For The Pastry
- ▢ 1 1/2 cups All Purpose Flour
- ▢ 1/2 cup Unsalted Butter , cold and cubed
- ▢ 1 tbsp Granulated Sugar
- ▢ 1/2 tsp Kosher Salt
- ▢ 1 Egg , divided
- ▢ 3 tbsp Milk
For The Glaze
- ▢ 1 cup Powdered Sugar
- ▢ 2 tbsp Milk
- ▢ 1/2 tsp Vanilla Extract
- ▢ Sprinkles , for Garnish
Filling
- ▢ 1/2 cup Strawberry Jam
Instructions
- Make the Dough. In a large bowl, whisk together the flour, sugar, and salt. Add cold cubed butter and use a pastry cutter (or your hands) to mix until crumbly. Add the egg and a tablespoon of milk or water at a time, mixing just until the dough comes together. Divide into two disks, wrap in plastic, and chill for 30 minutes.
- Roll & Cut. Preheat the oven to 375°F. On a lightly floured surface, roll out one dough disk into a rectangle about 1/8-inch thick. Cut into evenly sized rectangles (about 3x4 inches).
- Add the Filling. Place half the rectangles on a parchment-lined baking sheet. Add 1 to 2 teaspoons of jam to the center of each. Top with the remaining dough rectangles. Press edges with a fork to seal, and poke a few holes in the top for steam.
- Bake. Brush each pop tart with a beaten egg. Bake for 20–25 minutes or until golden brown. Let cool completely before icing.
- Glaze and Decorate. Whisk powdered sugar, a splash of milk, and vanilla extract to make the glaze. Spread over cooled pop tarts and top with sprinkles if using. Let glaze set for 15 minutes before serving.
