Kersen clafoutis

Cherry clafoutis

Cherries are expensive at the moment. You can say outrageously expensive. So when we were strolling around the market this week and we saw a price of 3,98 for a kilo of cherries the decision was made in a split second. A kilo of cherries please! But a kilo is quite a lot. That is not something you gobble away easily. My first idea was to bake something with cherries, always good and always delicious. However…. my 12wbt program doesn’t have any cherry pies in it. So I had to come up with something else!

Kersen clafoutis

My first idea was a savory thing with the cherries and I did do that too but more on that later. That didn’t really use up that much cherries and so I still have 750 gr left. Gladly Charlotte came by for a cooking session, Well she came for fun and that usually means we end up cooking. Plus as an extra the guys would be coming at night so they could easily eat most of what we would cook. Always nice when you’re food is appreciated by someone else other than yourself.

Kersen clafoutis

For those of you that don’t know; what is a clafoutis really? By origin it is a french kind of pastry which is used for dessert a lot and traditionally is made with cherries. Apparently it is supposed to be eaten with the stones still in but I hate chewing on cherry stones, so I did it without. Hate cleaning them even though I have a cherry destoner or whatever that is called. but it had to be done! Clafoutis is also supposed to be baked in a low baking tin and a round one would be ideal. Also when using a shallow baking dish the cherries will come out better and you get a better ratio cherries versus dough.

Kersen clafoutis

As you can see in the photos the cherries disappeared a little bit. The batter or dough itself looks a lot of pancake batter and in a way it is a bit of a very thick pancake. Well if you use your imagination that is. It’s delicious and you can vary with it in endless combinations. This one is a classic but when you have cherries leftover; make this!

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Vanilla cherry clafoutis

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4


  • 600 gr black cherries
  • 400 ml full fat milk
  • 2 vanilla pods
  • 4 eggs
  • 100 gr sugar
  • 100 gr flour
  • 40 gr butter
  • 60 gr almond slivers
  • 1 tbsp icing sugar


  • Wash the cherries and remove the stones. This is easiest done with a special tool.
  • Preheat the oven to 180 C. Place the milk in a small saucepan on the stove with the split open vanilla pods. Bring this slowly to the boil, turn of the heat and leave to sit for 15 minutes with a lid on.
  • Whisk the eggs with the sugar till the mixture becomes light yellow or white and starts to foam. Add the flour and salt at this stage. Remove the vanilla pods from the milk and add the milk to your mixture. The batter will be very liquid and looks a bit like pancake batter.
  • Generously butter a shallow baking dish of about 22 cm diameter. Pour the batter in the baking tin, add the cherries and cover with some almond slices and bake for 30 minutes in the preheated oven.
  • Remove from the oven once it is done and cover with the remaining icing sugar. You can eat it cold or warm. I prefer it warm!
Course: Dessert
Author: Valerie Lhomme


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Kersen clafoutis

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