Cherry Clafoutis with Kirsch – Soft, Custardy, and Gently Perfumed

Name: Cherry Clafoutis with Kirsch
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
Ingredients: 500g fresh cherries; 3 large eggs; 1/2 cup sugar; 1 cup milk; 1/2 cup all-purpose flour; 1 teaspoon vanilla extract; 2 tablespoons Kirsch; Pinch of salt; Butter for greasing; Powdered sugar for dusting

Karim 11 hours ago

0 1 4 minutes read

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The Story & Intro

My name is Inaya, I’m 37 years old, and I grew up in a little town in England where the kitchen was always the heart of the house. I can still remember the sound of my mother’s kettle whistling and the smell of Sunday roast filling every corner. It was there that I learned that food is never just about eating, it’s about connection. Cooking has always been my way of telling stories, of bringing comfort, and of reminding people that no matter how busy life gets, we all deserve something delicious made with love.

The first time I made Cherry Clafoutis with Kirsch, I remember being completely charmed by how simple it was. No layers, no frosting, no fuss—just a beautiful batter poured over juicy cherries and baked until softly set. It felt elegant without trying too hard, and that’s exactly the kind of dessert I love.

Every time I bake Cherry Clafoutis with Kirsch, I feel like I’m bringing a little bit of quiet magic into my kitchen. The cherries soften and release their juices, the custard gently rises around them, and the hint of Kirsch adds a delicate warmth that makes each bite feel special.

This Cherry Clafoutis with Kirsch is one of those desserts I turn to when I want something comforting yet a little refined. It’s simple, rustic, and deeply satisfying. And in my home, it always disappears faster than I expect.

Why I Love Making This Recipe

I love this recipe because it’s beautifully simple. I don’t need any complicated steps or fancy equipment. I just mix, pour, and bake.

I also love the texture. It’s somewhere between a pancake, a custard, and a soft cake. That unique softness makes it feel both light and indulgent at the same time.

The Kirsch adds something quietly special. It enhances the cherries without overpowering them. And when I serve Cherry Clafoutis with Kirsch, it always feels like I’ve made something just a little bit elegant—even on an ordinary day.

Ingredients & Little Kitchen Secrets

Ingredients

500g fresh cherries, pitted (or with pits for more flavor)
3 large eggs
½ cup granulated sugar
1 cup milk
½ cup all-purpose flour
1 teaspoon vanilla extract
2 tablespoons Kirsch (cherry liqueur)
Pinch of salt
Butter for greasing
Powdered sugar for dusting

My Little Kitchen Secrets

I sometimes leave the cherry pits in for a deeper flavor, but I always warn everyone before serving.

I let the batter rest for a few minutes before pouring—it helps the texture become smoother.

And I always dust powdered sugar right before serving for that soft, beautiful finish.

How I Make It, Step by Step

Step 1 – Prepare the Oven

I preheat my oven to 350°F (175°C) and butter a baking dish generously.

Step 2 – Arrange the Cherries

I place the cherries evenly across the bottom of the dish.

Step 3 – Make the Batter

In a bowl, I whisk eggs and sugar until light and slightly frothy.

I add milk, vanilla extract, and Kirsch, then mix gently.

I sift in the flour and salt, whisking until smooth and lump-free.

Step 4 – Pour

I pour the batter over the cherries, making sure everything is evenly covered.

Step 5 – Bake

I bake for 35–40 minutes, until the clafoutis is set and lightly golden on top.

Step 6 – Cool Slightly

I let it cool for about 10–15 minutes before serving.

Step 7 – Finish

I dust the top with powdered sugar just before bringing it to the table.

How I Serve It at Home

I love serving Cherry Clafoutis with Kirsch slightly warm.

Sometimes I add:

A spoonful of whipped cream
A scoop of vanilla ice cream
Fresh cherries on the side

But honestly, it’s just as lovely on its own with a cup of tea.

Storage, Reheating & Make-Ahead Tips

Storage

I keep leftovers in the refrigerator for up to 2 days, covered tightly.

Reheating

I reheat slices gently in the oven or microwave, though I often enjoy it cold as well.

Make Ahead

I prepare the batter ahead of time and store it in the fridge. Then I assemble and bake just before serving.

100-Word Short Version

Cherry Clafoutis with Kirsch is a simple French dessert made with fresh cherries baked in a light, custardy batter flavored with cherry liqueur. I whisk eggs, sugar, milk, flour, vanilla, and Kirsch, then pour it over cherries and bake until softly set and golden. The result is a tender, slightly sweet dessert with a delicate cherry flavor. I love serving it warm with powdered sugar, whipped cream, or ice cream. This rustic dessert is easy to make, elegant, and perfect for sharing with family or enjoying as a quiet treat.

Recipe Card

⏱️ Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

🛒 Ingredients

500g cherries
3 eggs
½ cup sugar
1 cup milk
½ cup flour
1 teaspoon vanilla
2 tablespoons Kirsch
Pinch of salt
Butter for greasing
Powdered sugar

👩‍🍳 Instructions

Preheat oven to 350°F (175°C) and butter a baking dish.
Arrange cherries in the dish.
Whisk eggs and sugar until light.
Add milk, vanilla, and Kirsch.
Mix in flour and salt until smooth.
Pour batter over cherries.
Bake 35–40 minutes until set and golden.
Cool slightly and dust with powdered sugar.

📝 Notes
Kirsch adds depth but can be omitted. Pitted cherries are easier to eat. Serve warm or chilled.

🍽️ Nutrition
Calories: 240 per serving
Carbohydrates: 35g
Sugar: 20g
Fat: 7g
Protein: 6g
Fiber: 2g

Cherry Clafoutis with Kirsch

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Print Recipe

Cherry Clafoutis with Kirsch is a classic French dessert made with fresh cherries baked in a light custard batter with a hint of cherry liqueur. Simple, elegant, and comforting.

Total Time: 50 minutes
Yield: 6 servings 1x