Cuisine: Frrench
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
A quick and simple to make classic French dessert. A crepe like batter is poured over fresh cherries and baked in a hot oven. Serve warm or cool.
  • 3½ tbs(1¾ oz) unsalted butter melted, plus more for the cake pan
  • 1 pound cherries, stemmed (do not pit)
  • A scant ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ⅓ cup granulated sugar
  • pinch of fine sea salt
  • 1 tsp vanilla extract
  • A generous ¾ cup whole milk
  • 4 large eggs
  • Confectioners' sugar for dusting
  1. Preheat oven to 400F / 200C
  2. Generously butter a 9-inch cake pan or ceramic dish. Arrange the cherries in the bottom of the pan stem down.
  3. In a large bowl, whisk together the flour, sugar, baking power and salt.
  4. In a second bowl whisk the eggs, then whisk in the milk and vanilla, and finally whisk in the butter.
  5. Make a well in the flour mixture and whisking gently add the milk/egg mixture and mix until you get a smooth batter.
  6. Pour the batter over the cherries.
  7. Bake for 30 minutes or so until the clafouti has puffed up and is beautifully browned.
  8. Let cool on a rack and set for at least one hour. Just before serving sift a generous amount of confectioners' sugar over the cake.
Recipe by Mrs. Butterfingers at