Cherry clafoutis

By Julie Van Rosendaal on April 11, 2016


This French dessert is a cross between pancake and pudding. It’s traditionally made with cherries, but feel free to swap berries, peaches, plums, apricots or even sautéed apples.


4 large eggs
1 cup (250 ml) milk
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla
2/3 cup (165 ml) all-purpose flour
1/4 tsp (1 ml) salt
2–3 cups (500-750 ml) fresh or frozen pitted cherries
icing sugar, for dusting


Preheat the oven to 400° and butter a pie plate, gratin dish or 9-inch cast iron skillet.

In a large bowl, whisk together the eggs, milk, sugar and vanilla; add the fl our and salt and whisk again until smooth.

Pour into the buttered dish and scatter with cherries. Bake for 30 minutes, until puffed and golden. Sprinkle with icing sugar and serve in wedges while it’s still warm.

Serves 8.

Per Serving

162 calories, 3 g fat, (1.2 g saturated fat, 1.1 g monounsaturated fat, 0.6 g polyunsaturated fat), 95 mg cholesterol, 28.6 g carbohydrates, 5.5 g protein, 1 g fibre.

Originally published in ParentsCanada magazine, April/May 2016.

By Julie Van Rosendaal| April 11, 2016

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