Cherry Clafoutis

OMG I want Summer to come RIGHT NOW!!! Obviously, screaming it out will not make it come faster (nor at all), but it gave me a good idea today. If Summer can’t come to me by itself, I’ll have it come to me by force. In my plate. Mmmmm I have made a delicious Cherry Clafoutis. 

Cherry Clafoutis by

It’s been years that I haven’t eaten a nice cherry clafoutis. It used to be a dessert my mom would make for Summertime weekends, but since I’ve left home many (many) years ago, I have not enjoyed this dessert for a really long time and have never dared to bake it myself. How foolish of me! It is so easy to make that when real Summer comes and when I can get ahold on fresh cherries, it’s going to become our Summer dessert again!

Cherry Clafoutis perfect for high tea -

A little parenthesis. There is one disease that I am particularly fearful of right now, and that I wish I’ll never have to deal with myself: it is Diabetes. My grandfather had it; my dad now has it too and it makes me really sad to see how he struggles with keeping a fine diet AND accepting his new condition. Indeed, it seems that acceptance really plays a huge part in how patients deal with Diabetes, and not all of them can cross-check this step in the early (or sadly even latter) stages of the disease. Which made me give it a lot of thoughts for myself because obviously there is a hereditary factor here. The situation is very similar for my husband and his family.

Cherry Clafoutis perfect for high tea - by

I am lucky that as time passes I feel more attracted to savory foods. And I have decided a while back to cut down on rapid sugar. Not all sugars are bad (i.e. fructose is good), but many modern types of sugar are harmful if consumed in excess or too frequently. So I gave myself the goal to find ways to bake and eat nice desserts or cakes so that we can keep enjoying eating sweet foods at home from time to time. And hopefully someday I’ll manage to prepare sweet foods that have low glycemic index and that are tasteful enough to feed my dad with enjoyable desserts too, without sounding like the diet-type of desserts that people with a medical condition usually don’t like to hear about.

For this clafoutis, I have searched the Internet for solutions but couldn’t find one entirely satisfying. Again, I am not totally discarding sugar from my own diet but trying to reduce my consumption, and after all too much sugar also kills natural flavors in the end so I’m going towards a win-win situation. Therefore, today, I have divided by three the amount of sugar there is in most clafoutis recipes, I have used the minimum required butter, I have thought through the weight of useful flour, and I have added a bit more cherries to increase the flavor aspect and natural sweet (fructose) level. Except if you are addicted to the taste of added refined sugar in desserts, otherwise you’ll love this simple recipe for the direct contact of your taste buds with the fruit. 

Cherry Clafoutis -


  • 400 grams of pitted cherries
  • 4 eggs
  • 50 grams of sugar
  • 1 bag of vanilla sugar
  • 1 pinch of salt
  • 100 grams of flour
  • 300 ml of milk
  • 1 tbsp of melted butter + a bit more to butter up the baking dish



  1. Preheat the oven at 200°C.
  2. Butter up a baking dish for about 6 servings
  3. Display the cherries in the bottom of the dish to cover it completely.
  4. In a mixing bowl, combine the other ingredients. Start with the eggs ad sugar, then add the rest, and finish with the flour by adding it bit by bit while whisking the preparation.
  5. When the preparation is ready, pour over the cherries.
  6. Bake for a total of 40 minutes. Start at 200°C; after 20 minutes drop down at 180° and keep baking for 20 minutes until the clafoutis turns golden.
  7. Get the clafoutis out of the oven and let it cool on your kitchen countertop.
  8. Keep it in the fridge until it’s time to serve.

Created and Written by Sophie Rebibo-Halimi. © 2018 All Rights Reserved. 


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