It’s officially cherry season, and I’ve been buying way more than I could possibly eat every time I go to the store… they’re so delish that I just can’t resist. So what to do with my bumper crop? Make dessert (of course) and this cherry clafouti is the perfect, very-french way to show off cherries to their prettiest and yummiest advantage. A clafouti (pronounced klafuti) is traditionally made in a large buttered dish and then cut into wedges…and the cherries are supposed to be layered in the dish with their pits still in to release their “optimum flavor.” I decided to save my guests from a potentially hazardous situation by pitting the cherries, and since I love individual desserts, I baked them in cute little gratin dishes. We served these after dinner on Father’s Day, and while Adam thought the rich custard-y batter around the cherries tasted like a soufflé, his parents thought it was more like bread pudding, and it reminded me of a dutch baby pancake. But we all agreed: these are new family favorites. Keep reading for lots more images and the recipe… 

Farmers market basket & ikat dishtowel from Anthropologie. Gratin dishes from Sur la Table.

Cherry Clafouti

*serves 6


  • 1 1/2 cups fresh cherries, stemmed, pitted and halved
  • 1 cup whole milk
  • 1/4 cup heavy whipping cream
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon finely grated lemon zest
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • Powdered sugar
  • heavy cream, whipped (optional)


  1. Preheat oven to 375°F. Butter six 3/4 cup ramekins. Arrange cherries in a single layer in each dish.
  2. Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
  3. Bake clafouti until custard is set and top is golden brown, about 30 minutes. Let cool a few minutes. Dust top with powdered sugar and serve, topped with whipped cream if desired.
*photos by Camille

*adapted from Epicurious.

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Comments (12)
  1. 1
    ashley June 19, 2012 at 7:56 am

    that looks so yummy!!! thanks for the recipe!
    xxoo, ashley {a {little} dash of ash}

  2. 2
    Supal {chevrons and éclairs} June 19, 2012 at 8:18 am

    This looks delicious! Also, just thought i would reiterate what I said on Facebook.. your photos are becoming more and more beautiful!!

  3. 3
    Camille Styles June 19, 2012 at 9:22 am

    Thanks Supal – that means SO much to me, since as you guys know, developing my photography skills is one of my big goals for this year. Love hearing that feedback! xo

  4. 4
    Sophie June 19, 2012 at 10:54 am

    Your site is like living my dream life every time I click on things! I love your style and recipes, and you have such a knack for photography! I only hope my website is one day as good as yours!

  5. 5
    Annabelle June 20, 2012 at 8:39 am

    I LOVE clafouti. I’m going to have to make this, thanks for the reminder!

  6. 6
    Debra Kapellakis June 23, 2012 at 3:56 pm

    yum yum yummmmmmyyyyy…cherries are in season here now…

  7. 7
    christelle is flabbergasting June 27, 2012 at 8:17 pm

    oooh cherry clafoutis is one of my favourite summer dessert! ( I am so French!)
    I used to have a big cherry tree in my parent’s garden (so so many memories!) I even dedicated a post on my blog to cherry clafoutis! I want eat your clafoutis now!

    • Camille Styles June 28, 2012 at 7:17 am

      Oooh lucky you, Christelle! What I’d give to have a big cherry tree out in the garden, ripe for the picking…