Cherry Clafoutis


  • 4 eggs, separated
  • 2/3 cup sugar
  • 6 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • ½ tsp sea salt
  • 1-½ lbs fresh cherries, pitted
  • ½ tsp lemon zest


Preheat the oven to 375˚F. Butter a large rectangular baking dish. (Or 6 smaller baking dish)

Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Whisk until ribbons form and add the flour, vanilla extract, and cream. Beat the mixture until completely blended.

In another bowl, beat the egg whites together with the salt until foamy, about one minute. Then add the beaten egg whites into the batter, mix lightly until incorporated.

Preheat the prepared baking dish in the oven for 4 to 5 minutes.

In a medium bowl, stir together the cherries, the remaining 1/3-cup sugar and the lemon zest. Remove the baking dish from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm.

Original Recipe:

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