Clafoutis - French baked dessert with apricots and cherries


Course Dessert
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Butter for the skillet or baking dish
  • 1 tbsp vanilla extract
  • 6 eggs
  • 6 tbsp sugar
  • 1 1/4 cups milk
  • 2 tbsp kirsch or other appropriate liqueur amaretto, brandy, apricot brandy
  • A pinch of salt
  • 3/4 cup white flour
  • 1 1/2 cups pitted cherries
  • 1 1/2 cups pitted fresh apricots
  • Powdered sugar for dusting


  1. Preheat the oven to 425 F (215 C).
  2. Butter a skillet or baking dish. Optional: sprinkle some sugar onto the butter, which will caramelize during baking.
  3. Cut the fruit into bite-size pieces: cherries in half or quarters, apricots in quarters or eighths.
  4. Put the vanilla extract, eggs, sugar, milk, liqueur, and salt into a blender. Blend for a few seconds. Add the flour and then blend until the mixture is smooth, about 1 minute.
  5. Pour batter into skillet, place fruit into batter. Optional: sprinkle the top with a coarse sugar like Demerara for extra caramelization effects.
  6. Bake for 30 minutes, until a skewer comes out clean and the top is golden brown.
  7. Sprinkle the top with powdered sugar, if desired.

Recipe Notes

Useful equipment


Try this dish with all cherries, another stone fruit (nectarines and peaches might be good), or prunes soaked overnight in Armagnac.

Adapted from "Not Cherry Pie," by Corinne Trang, Saveur, May/June 1998

(Unit conversion page)