There is something magical about Cherry Clafoutis with Cream. The moment I pull it from the oven, golden and gently puffed, my whole kitchen smells like warm cherries and vanilla. It feels like late spring in Crete, when the fruit stands overflow with bright red cherries and my hands turn pink from washing them.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
When I first made Cherry Clafoutis with Cream, I didn’t even pronounce it correctly. I laughed at myself while whisking the batter. But once I tasted it soft custard, juicy cherries, cool fresh cream melting on top I knew this dessert would stay in my home forever.
I love making Cherry Clafoutis with Cream when I want something elegant but easy. It looks impressive, but it feels rustic and comforting. It doesn’t demand perfection. The cherries sink where they want. The batter rises unevenly. And I adore it exactly like that.
Today I will show you how I make my Cherry Clafoutis with Cream step by step, just like I would if you stood beside me in my kitchen.
Why I Love Making This Recipe
I love this recipe because it reminds me that simple ingredients create extraordinary comfort.
I don’t need complicated techniques. I don’t need fancy tools. I just need:
- Fresh cherries
- Eggs
- Milk and cream
- Sugar
- A little flour
That’s it.
I also love that this dessert feels light but satisfying. It sits somewhere between a custard and a pancake. It holds softness in every bite. When I add a spoonful of lightly whipped cream on top, the warmth of the clafoutis melts it slightly, and that contrast makes my heart so happy.
When my girlfriends come over for coffee, I serve Cherry Clafoutis with Cream straight from the baking dish. We don’t worry about perfect slices. We scoop generous spoonfuls. We talk. We laugh. Sometimes we even sit in silence and just enjoy.
This dessert creates calm.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Cherry Clafoutis with Cream.
🛒 Ingredients
- 500 g fresh cherries (pitted)
- 3 large eggs
- 100 g granulated sugar
- 1 teaspoon pure vanilla extract
- 120 ml whole milk
- 120 ml heavy cream
- 80 g all-purpose flour
- 1 tablespoon melted butter (plus extra for greasing)
- Pinch of salt
- Powdered sugar for dusting
For serving:
- 200 ml heavy cream (whipped softly with 1 tablespoon sugar)
My Little Secrets
1. I always use fresh cherries when possible.
Fresh cherries burst beautifully while baking. If I use frozen cherries, I thaw and drain them very well.
2. I don’t overmix the batter.
I whisk until smooth and stop. Overmixing makes it dense.
3. I let the batter rest for 10 minutes.
This helps the flour absorb the liquid and gives a silkier texture.
4. I bake until just set.
The center should jiggle slightly. It finishes cooking as it cools.
How I Make It, Step by Step
I take a deep breath before I begin. I always cook with calm energy.
1. Preheat and Prepare
I preheat my oven to 180°C (350°F).
I generously butter a 9-inch round baking dish.
I scatter the pitted cherries evenly across the bottom. I don’t arrange them perfectly. I let them fall naturally.
2. Make the Batter
In a large bowl, I whisk the eggs and sugar together until pale and slightly frothy. I add vanilla and a pinch of salt.
I pour in the milk and cream slowly while whisking gently.
Then I sift in the flour. I whisk just until smooth.
Finally, I stir in the melted butter.
The batter looks thin — almost like crepe batter. That’s perfect.
I let it rest for 10 minutes.
3. Pour and Bake
I slowly pour the batter over the cherries.
I place the dish in the oven and bake for about 35–40 minutes.
The edges puff and turn golden. The center sets but still trembles slightly.
When I see golden spots forming on top, I know it’s ready.
I remove it from the oven and let it cool for at least 20 minutes.
4. Add the Cream
I whip the cream with a little sugar until soft peaks form. I never whip it too stiff. I want it soft and dreamy.
Before serving, I dust the clafoutis with powdered sugar.
Then I add a generous spoonful of cream on each portion.
How I Serve It at Home
I love serving Cherry Clafoutis with Cream slightly warm. Not hot. Not cold. Just warm enough to feel comforting.
Sometimes I place the whole baking dish in the center of the table. Everyone serves themselves.
Sometimes I prepare individual ramekins if I want something special for guests.
In summer, I pair it with iced coffee.
In winter, I serve it with warm herbal tea.
And sometimes, when the house is quiet, I enjoy a slice alone in the afternoon sun.
Storage, Reheating & Make-Ahead Tips
To Store:
I cover the dish tightly and refrigerate it for up to 3 days.
To Reheat:
I warm individual portions in the oven at 150°C for about 10 minutes. I avoid microwaving because it changes the texture.
Make-Ahead Tip:
I often prepare the batter and refrigerate it for a few hours before baking. I whisk it gently before pouring.
Freezing?
I don’t recommend freezing. The custard texture changes too much.
100-Word Short Version
Cherry Clafoutis with Cream is a soft, custard-style French dessert filled with juicy cherries and topped with lightly whipped cream. I whisk eggs, sugar, milk, cream, and flour into a thin batter, pour it over fresh cherries, and bake until golden and gently set. The texture sits between pancake and custard — tender, light, and comforting. I serve it slightly warm with a dusting of powdered sugar and a generous spoon of fresh cream. It feels elegant but requires simple ingredients and minimal effort. This dessert brings warmth, sweetness, and togetherness to any table.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
🛒 Ingredients
- 500 g fresh cherries, pitted
- 3 large eggs
- 100 g sugar
- 120 ml whole milk
- 120 ml heavy cream
- 80 g all-purpose flour
- 1 tbsp melted butter
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar
- 200 ml heavy cream (for topping)
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Butter a baking dish and spread cherries evenly.
- Whisk eggs and sugar until pale.
- Add vanilla, salt, milk, and cream.
- Sift in flour and mix until smooth.
- Stir in melted butter.
- Pour batter over cherries.
- Bake 35–40 minutes until golden and set.
- Cool slightly.
- Serve with whipped cream and powdered sugar.
📝 Notes
- Use fresh cherries for best flavor.
- Do not overbake; center should jiggle slightly.
- Best served slightly warm.
🍽️ Nutrition (per serving approx.)
Calories: 280 kcal
Carbohydrates: 30 g
Protein: 6 g
Fat: 15 g
Sugar: 20 g
Cholesterol: 120 mg
Cherry Clafoutis with Cream
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cherry Clafoutis with Cream is a classic French-inspired dessert featuring juicy fresh cherries baked in a delicate custard batter and topped with lightly whipped cream. This easy yet elegant recipe creates a soft, golden texture that sits beautifully between a pancake and a custard. Perfect for spring and summer gatherings, this rustic dessert feels comforting, simple, and irresistibly delicious.
Ingredients
- 500 g fresh cherries, pitted
- 3 large eggs
- 100 g granulated sugar
- 120 ml whole milk
- 120 ml heavy cream
- 80 g all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
- 200 ml heavy cream (for topping)
Instructions
- Preheat oven to 180°C (350°F) and butter a 9-inch baking dish.
- Spread the pitted cherries evenly across the bottom of the dish.
- Whisk eggs and sugar until pale and slightly frothy.
- Add vanilla extract, salt, milk, and cream. Mix gently.
- Sift in flour and whisk until smooth.
- Stir in melted butter.
- Pour the batter evenly over the cherries.
- Bake for 35–40 minutes until golden and just set in the center.
- Allow to cool slightly before serving.
- Top with lightly whipped cream and dust with powdered sugar.
Notes
Use fresh seasonal cherries for best flavor. Avoid overbaking to keep the custard tender. You can substitute half-and-half for cream if needed. Store covered in the refrigerator for up to 3 days and reheat gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Conclusion
Every time I make Cherry Clafoutis with Cream, I feel grateful for simple desserts that carry elegance without stress. I feel grateful for my grandmother who taught me patience. I feel grateful for the women who gather around my table.
This dessert may come from France, but in my Cretan kitchen, it carries Greek warmth.
If you make it, imagine me beside you, flour on my apron, smiling.
Because cooking always tastes better when we share it 💛
