Travel to France from your kitchen: clafoutis recipe


Clafoutis appeared in Limousin in the 19th century, the name probably deriving from the Occitan word ‘clafir ‘ meaning “to fill”.
Today it is often made with a range of fruits; plums, apricots or pears, in which case it is sometimes called a ‘Millard“. It is however best with succulent black cherries.

It can be prepared in a large oval baking dish or in individual ramekins. Traditionally, stones are left in cherries, but modern recipes tend to eliminate them.

For 6 to 8 people


600g cherries
40g of melted salted butter (and more to grease the dish)
4 eggs
20cl of milk
100g all-purpose flour
60g of sugar
1 sachet of vanilla sugar
A pinch of salt


Preheat the oven to 210 degrees. Shell the cherries.

Mix the flour, sugar, salt and vanilla sugar. Gradually add the eggs, milk and melted butter.

Grease the baking dish or individual ramekins, add the cherries and pour the batter on top.

Bake at 210 degrees for 10 minutes, then at 180 degrees for 20 minutes. Serve hot or cold.

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We have already explored nine French regions trying their signature dishes! Find previous recipes in our Food and Drink section and stay tuned tomorrow when we head to Normandy for a tart of English origin, made in France.


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