Skillet Cherry Clafoutis 

A serving or bite of cherry clafoutis right from the skillet.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Skillet Cherry Clafoutis is a French countryside fruit dessert baked in a sweetened creamy custard-like batter then dusted with powdered sugar.

Cherry clafoutis in a cast iron skillet dusted with powdered sugar with fresh cherries as a garnish.

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.

Skillet Cherry Clafoutis fresh from the oven, dusted with powdered sugar and garnished with fresh cherries.

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.

A slice of cherry clafoutis on a white plate and the remaining dessert still in the skillet.

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.

A bite of cherry clafoutis on a spoon to show the texture of the dessert.

How to make Skillet Cherry Clafoutis

Ingredients needed to make the recipe in and around a cast iron skillet: salt, flour, almond extract, sugar, lemon zest, cream, eggs, and fresh cherries

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.

Egg yolks and sugar being mixed in a stand mixer.

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.

Flour, almond extract, salt, and heavy cream have been added to the sugared egg yolk mixture.

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.

The clafoutis batter is done and ready to be poured over the cherries in a skillet.

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.

The clafoutis batter is being poured over cherries and lemon zest in a cast iron skillet.

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.

Clafoutis batter poured over the zested cherries in the skillet, ready to bake.

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.

A bite of cherry clafoutis being removed from the skillet.
Cherry Clafoutis in a cast iron skillet dusted with powered sugar and garnished with fresh cherries.
Print Recipe
5 from 7 votes

Skillet Cherry Clafoutis

Skillet Cherry Clafoutis is a French countryside fruit dessert baked in a sweetened creamy custard-like batter then dusted with powdered sugar.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Keyword: Cherry Clafoutis
Servings: 8
Calories: 266kcal
Author: Ned Adams


  • 10-inch cast iron skillet
  • Mixer


  • 12 oz. cherries pitted
  • 4 eggs separated
  • 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. 


Calories: 266kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 176mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 630IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

Delicious Cherry Desserts

If you can’t get enough cherries, then try some of those other cherry desserts.

Cherry Cakes

Cherry Pies, Tarts, Galettes and more

Cherry Cookies, Brownies, and Bars

Cherry Cobblers, Crumbles, and Crisps

Cherry Pastries

Cherry Puddings and creamy treats

Frozen Cherry Treats

13 replies
  1. Silvia
    Silvia says:

    Can’t wait to make it! My Dad would make us Cherry Delight in the cast iron as a treat when I was little. His family has French roots and I never knew the Cherry Delight was a French recipe! Thank you so much!

  2. Dana
    Dana says:

    5 stars
    You had me at cherry, my friend! Not to mention, baking in a Dutch oven in so underrated. Things come out perfectly, like this fab clafoutis! Will definitely be making this again over the holidays 🙂


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