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From the one star french chef Patrick Asfaux

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4.9/5 (52 votes)
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Cherries are in season again, pick some nice dark ones and leave the stones in them. It will give a more subtle taste to the clafoutis. But if you are afraid for your teeth get pitted sherries...

Recipe for 6 people
  1. 600g black cherries,washed
  2. 100g caster sugar
  3. 125g flour
  4. 3.5 dl milk
  5. 1 pinch salt
  6. 3 eggs
  7. a knob of butter


Place your cherries in a bowl with 50 g of sugar, stir well and let them "marinade" in the sugar for an hour.
Pre-heat your oven at 180 degrees Celsius (356F).
In a separate bowl, pour the flour, make a hole in the middle of it then pour salt, the remaining sugar and the eggs already beaten as for an omelette. Stir, then, add the the milk and stir again.
In a buttered (internally) ceramic oven dish, spread your cherries and pour the batter over them.
Cook for 40 minutes.
Serve cold or warm dusted with some icing sugar.

The word clafoutis comes from an old French word: clafir which means to fill up.
credits photo : © Claude Calcagno - Fotolia.com

Last comments about the recipe Clafoutis

Dubarry  2012-02-07

Gnei You are right : I have corrected this old and badly translated recipe (sorry for the delay) Steven Funny comment but you were able to guess what fruit is/are used : congratulations :-)

Gnei (invité)  2011-06-21

recipe calls for flour and butter. But there is no mention of it anywhere in the in the directions. Quite incomplete.

Stephen (invité)  2011-05-26

Comment on recipe : www.aftouch-cuisine.com/recipe/clafoutis-251.htm I have no clue if you are saying cherries because there aren't any fruits or vegetables called sherries.