Clafoutis comes from the Limousine region of France. It’s traditionally made with black cherries, but you can substitute fruits such as plumbs, apricots and berries if you’re not a cherry fan. The word “clafoutis” comes from the old romantic language “Occitan” and means “to fill”, in other words, fill the dish with loads fruit. The original recipe calls for the stones to be left in, as they impart a light flavor of almond, but I remove them, in fear of losing a tooth.

The finished dessert is served luke-warm, topped with powdered sugar, and sometimes a dollop of whipped cream. I go all out when making this, and serve it with a good big scoop of baileys ice cream. This is the perfect combination of sweet, sour and richness, with a little kick of alcohol because why not?

Don’t forget to generously rub the flan dish with melted butter, and sugar before adding any fruit. This makes it easier to serve, and gives a wonderful caramelized  exterior.

Cherry clafoutis


350 g of fresh sweet cherries, pitted

3 eggs

150 g cup of sugar

1 tablespoon of brown sugar

70 g cup of all-purpose flour

pinch of salt

240 g milk

Powdered sugar for dusting

1 tsp. vanilla extract



Preheat your oven to 180 Celsius. Butter a baking dish and dust it with sugar.

Scatter the cherries on the dish and set aside while you are making the batter.

Whisk the eggs and sugars together until the sugar dissolves. Add the salt and flour and continue to whisk until smooth. Add the milk and vanilla. Leave the batter to stand for 15 mins before baking.

Pour the batter over the cherries and place in the preheated oven. Bake for about 35 minutes, until puffed up, wobble and beautifully browned. Remove from the oven and set aside to cool on a wire rack. The clafoutis will deflate as it cools. Serve with ice cream

Clafoutis od višnje


350 g svježih slatkih višanja, očistite od koštica

3 jaja

150 g šećera

1 žlica smeđeg šećera

70g oštrog brašna

Prstohvat soli

240g mlijeka

Šećer u prahu za posip

1 žličica ekstrakta vanilije



Zagrijte pećnicu na 180C. Posudu u kojoj ćete raditi namastite maslacom i pobrašnite. Stavite višnje u posudu i ostavite ih sa strane dok radite smjesu.

Umutite jaja i šećer dok se šećer ne razgradi. Dodajte sol i brašno i nastavite mješati dok smjesa ne postane glatka. Sada dodajte mlijeko i vaniliju. Ostavite smjesu da odmara 15 minuta prije nego ju stavite peći.

Smjesu prelijte preko višanja i smjestite u prethodno zagrijanu pećnicu. Pecite oko 35 minuta, dok se smjesa ne napuše i ne posmeđi. Izvadite iz pećnice i pustite da se ohladi. Clafoutis će „splašnjavati“ kako se bude hladio. Poslužiti uz sladoled.

U slast!