Skillet Cherry Clafoutis is a French countryside fruit dessert baked in a sweetened creamy custard-like batter then dusted with powdered sugar.
This post has been updated from its original June 24, 2018 publishing with new photography, content, and recipe card.
If you love German pancakes, Dutch baby, custard, and flan, than this is the dessert for you.
What is a clafoutis?
Clafoutis is a dessert originating from the French countryside.
Cherries, specifically unpitted cherries, are the traditional fruit used. However, I don’t want to take an unnecessary trip to the dentist due to biting into a cherry pit, so I pit mine.
How do you pronounce clafoutis?
The first time I saw ‘clafoutis’ I knew it was French. But I had no idea how to actually say it. I only speak English, HTML, and Utahn.
It’s either kluh-faw-tuhs or klah-foo-TEE. Those are the two ways I’ve heard it pronounced. Well, that and the slaughtered ways.
Tell me in the comments below if you know for sure.
What does clafoutis taste like?
I’m going to do my best to describe it, but there’s no real way to be elegant nor concise. So here goes.
It’s like the love child of a German Pancake or Dutch baby and custard.
The texture will be set or firm-ish, yet not cakey. Nor will be overly creamy like flan or panna cotta. The top, away from the fruit may be slightly more cake-like.
Just make the dessert and you’ll see that it’s incredibly delicious but quite the bugger to both pronounce and describe.
How to make Skillet Cherry Clafoutis
There are some recipes that have very quick prep, but this isn’t one of them.
This, my friends, is a labor of love recipe, specifically pitting those dang cherries. This can make your kitchen look like a crime scene by the time you’re done.
Have all your ingredients measured and ready to go. Once the cherries are done and you’re ready to go, preheat the oven to 375°F.
Separate the egg whites and egg yolks. Use any technique you’re comfortable with. I use my hands.
How to separate eggs by hand
First I crack the egg and release it into my cupped hand. Slowly, I separate my fingers just enough to allow the egg whites to drip down into the bowl below while the yolk remains in my palm.
Mix the egg you and sugar until you have a really rich, golden batter.
Using a stand mixer is the easiest, but a hand mixer will work too. Heck, you can whisk by hand if you’ve got the stamina.
One by one, and slowly, incorporate the flour, almond extract, salt, and heavy cream to the sugared egg yolks.
Lightly beat the reserved egg whites and add them to the batter. Mix until it has all combined into a lovely light yellow batter.
We all know your cast iron should be non-stick if its been properly maintained, this is one time you’re going to want to add some extra coating.
I used softened salted butter to line my 10″ skillet, but use what you like: oil, butter, shortening (not my fave), or cooking spray. And you can be generous.
Toss the skillet in the oven for a few minutes to warm up.
Add the cherries to the skillet and sprinkle the lemon zest over them. Pour the batter over the zested cherries as evenly as possible.
Toss that beauty in the oven and bake for 30-35 minutes. You’ll want to do the ole toothpick test. It should come out clean and the top should be golden brown.
Allow it to cook for just a few minutes, then dust it with powdered sugar. Slice it up and serve this skillet cherry clafoutis to your eagerly awaiting family and friends.
Skillet Cherry Clafoutis
- 10-inch cast iron skillet
- 12 oz. cherries pitted
- 4 eggs separated
- ⅓ cup sugar
- 6 tbsp. all purpose flour
- 2 tsp. almond extract
- ½ tsp. salt
- 1 cup heavy cream
- 1 tbsp. salted butter softened
- 1 tbsp. lemon zest (from one lemon)
- ¼ cup powdered sugar
- Wash and pit the cherries; set aside.
- Preheat the oven to 375°F.
- Separate the eggs.
- Beat the egg yolks and sugar on medium-high for about 8 minutes.
- Lightly beat the egg whites in a separate bowl; set aside.
- Slowly and individually, add the flour, extract, salt, and heavy cream to the egg mixture; beat until combined.
- Add the egg whites, beat until combined.
- Coat the skillet in the softened butter.
- Toss in skillet in the oven for 5 minutes to heat up.
- Add the cherries to warm skillet and then sprinkle the lemon zest over the top.
- Pour the batter over the zested cherries; smooth to make even.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to rest for a 3-5 minutes.
- Dust with powdered sugar, slice, and serve.
Can I use frozen cherries?Yes, you can use frozen, unsweetened, pitted cherries in place of fresh ones.
Can I freeze cooked cherry clafoutis?Yes! I had some left over from all my testing. I wrapped it up well and popped it in the freezer. We enjoyed it for the next month. Not sure how long it will last past that.
Delicious Cherry Desserts
If you can’t get enough cherries, then try some of those other cherry desserts.
- One-bowl Cherry Cake from Elke Living
- Southern Cherry Dream Supreme from This Ole Mom
- Chocolate Cherry Bundt Cake from The Unlikely Baker
- Sour Cherry Cake from Bacon is Magic
- Cherry Cheese Coffee Cake with Streusel Crunch Topping from Christina’s Cucina
- Slow Cooker Chocolate Cherry Dump Cake from The Magical Slow Cooker
- Skillet Chocolate Cherry Cake from me
- Chocolate Cherry Fudge Bundt Cake from Cooking with Carlee
- Black Forest Gâteau from Supergolden Bakes
Cherry Pies, Tarts, Galettes and more
- Cherry Galette with Cardamom Crust from Healthy Little Cravings
- Cherry Cream Cheese Pie from Palatable Pastimes
- Fresh Cherry Tart from Emily Fabulous
- Sour Cherry Galette from Feasting not Fasting
- Easiest EVER Cherry Tart from Vintage Kitchen Notes
Cherry Cookies, Brownies, and Bars
- Cherry Kiss Cookies from Platter Talk
- Dark Chocolate Cherry Brownies from Natalie’s Health
- Chocolate Cherry Meringue Cookies from Life Currents
- Dark Chocolate Cherry Italian Biscotti from A Simple Palate
- Cherry Christmas Cookies from Platter Talk
- Cherry Cheesecake Brownies from Flavor Mosaic
Cherry Cobblers, Crumbles, and Crisps
- Fresh Cherry Cobbler with Sour Milk Biscuit Topping from Slumber and Scones
- Cherry Crumble from Quiche my Grits
- Old Fashion Skillet Cherry Cobbler from This is How I Cook
- Cherry Turnovers from Couple in the Kitchen
- Cherry Danish with Puff Pastry from Vanilla Bean Cuisine
- Cherry Turnovers from Savory Bites Recipes
Cherry Puddings and creamy treats
- Risalamande (Danish Rice Pudding) with Cherry Sauce from Fab Food 4 All
- Black forest Eton Mess from The Spice Train
- Cherry Salad from Simply Stacie
- Balsamic Cherries and Ricotta from The Complete Savorist