Cherry Claflouti

Cherries don’t stay long in the market, so while they are still available make this fast and delicious claflouti, a rustic looking French pancake type of dessert. Other fruits can be used as well; try it with blueberries or raspberries.


  • 2 ½ cups pitted fresh cherries, cut in half
  • 3 large eggs
  • ½ cup milk
  • ½ cup light cream
  • ½ cup sugar
  • ½ teaspoon almond extract
  • Pinch salt
  • ½ cup unbleached all purpose flour
  • Confectioners sugar for dusting
  • Ingredients


  1. Pre-heat oven to 375F
  2. Melt 2 tablespoons butter in a 9 or 10-inch cast iron skillet or other oven proof-skillet. Brush the evenly with the butter and arrange the cherries cut side down in the pan. Set aside.
  3. In a bowl whisk the eggs, milk, cream, sugar, extract and salt together until smooth. Whisk in the flour until combined and pour the mixture evenly over the cherries.
  4. Bake for about 25 to 30 minutes or until golden brown and puffed looking.
  5. Remove from oven; the claflouti will collapse as it cools.
  6. When still warm, sprinkle with confectioners sugar and cut into wedges to serve.
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Rose Medaglia

I have never heard of this and will definitely try and will let you know how it comes out. Can you do it with any other fruit. What does the word Cloufuti mean?
love you so much. Thank you for all your hard work. Rose

Michael Farlin

The recipe sounds wonderful, but was wondering what type of cherries do you use in it?? Sweet Bing cherries or the sour Montmorency pie type cherries?? Thanks…


Sounds easy and delicious. Can this be baked in the same manner in a cake pan?


I’ve made this using other frozen (thawed) or canned (drained) fruits. It come out delicious with whatever fruit i used. Definitely worth making.


Ciao MaryAnn. Hope all is well. Can you advise how to adjust for a 12 cast iron skillet. Thanks

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