Clafoutis; or easy fancy French giant cherry pancake from the oven

French fancy-sounding desserts don’t have to be a lot of work. They can actually be super easy! The brains of NDSM offer you the following easy classic: Cherry Clafoutis. Because when it’s right, it’s right.

This post was inspired by this adaptation of the cherry classic: peach clafoutis. Which honestly sounds more delicious, but we had cherries, so.


First things first: you’ll need all the things in the picture above. That is:

  • 500 g cherries (fresh or from a jar)
  • 250 ml milk
  • 75 g flour
  • 3 eggs
  • 75 g sugar
  • 8 g vanilla sugar (one little bag)
  • pinch of salt
  • 2 tbsp icing sugar

They (Scientists? Chefs? People on the internet? Dentists?) say that the ‘real’ clafoutis should have whole cherries in them, but that sounds like a visit to the dentist waiting to happen. I halved all of them and removed the pits. I like my teeth to stay nicely inside my mouth. The halving of the cherries will stain your fingers terribly, so don’t plan on doing any hand modelling jobs after.


  1. Turn your oven on to 190 °C. Grease a pie pan (Ø 24 cm) of any kind that you have, but preferably with low edges.
  2. Put all the cherries in your pie pan.
  3. Mix all the other ingredients in a bowl, except for the icing sugar. DON’T PUT THE ICING SUGAR IN THIS MIX. (It is basically a pancake/crêpe batter.)
  4. Pour the batter over your cherries, like so:OMG I MADE A GIFOMG I MADE A GIF
  5. Put it in the oven for 40-45 minutes until it turns nicely golden.
  6. Sprinkle the icing sugar – the one ingredient you did not put into the batter – on top of the clafoutis.

And then it looks like this! You should eat it while it’s warm. The whole thing. You can do it.

Clafoutis(The cracking is fine, it makes it look more rustic.)

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