This is a quickly made dessert using fruit suspended in a batter similar to that used for crepes. Substitute a pound of pitted plums, peaches, berries, sliced apples or any other fresh fruit, if you wish. A bowl of whipped cream improves this ~ and lots of other desserts.


  • 1 1/4 c. milk
  • 3 eggs
  • 1 c. sugar
  • 1/2 tsp cinnamon
  • 1 c. flour
  • 2 tbsp butter, melted
  • 1 lb. cherries, pitted (drained, if using canned)
  • 2 tbsp confectioners' sugar


To make batter, put the milk, eggs, sugar, cinnamon and flour with 1 tbsp butter in a food processor or blender and process until smooth, about 1 minute. Or combine together in a bowl, using a whisk. Brush an 8-inch baking dish with the remaining butter and pour a very thin layer of batter into the dish. Put in a preheated 350 oven to bake for 5 minutes. Remove from oven, arrange the cherries over the top and cover with remaining batter. Return the clafouti to the oven for 30 minutes, until it is firm and folden. Dust with confectioners' sugar and serve warm.

Print this recipe

Submitted 6/13/05.
Source: Creative Cook
Submitted By: Ruth A. Burbage
Cherry Clafouti