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Cherry Clafoutis

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  • Author: Katherine Sacks, adapted from Nigel Slater
  • Total Time: 50 mins
  • Yield: 4 1x


This baked pancake falls somewhere in between breakfast and dessert, serve it with syrup for a sweet take on the former or whipped cream for a rustic version of the latter.


  • 200 grams pitted cherries
  • 80 grams sugar
  • 2 eggs
  • 60 grams flour, sifted
  • 30 grams hazelnut meal
  • 150 milliliters milk
  • 30 grams brown butter
  • ½ teaspoon orange zest
  • Confectioner’s sugar


  1. Preheat the oven to 180°C. Lightly butter an 8-inch round baking dish (or sauté pan when you have recently moved and misplaced your baking pan!), then dust with sugar. Pour in the cherries.
  2. Beat eggs with sugar in a stand mixer until light and fluffy. Slowly rain in the flour, then stream in the milk, and finally add the brown butter. Fold in the orange zest. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden brown. Remove, dust with confectioner’s sugar, and serve warm.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Baking
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