Clafoutis
French baked dessert of cherries in a custard-like batter
Clafoutis is a French dessert from Limousin, made by baking cherries in a lightly sweetened batter similar to pancake mix. It is most often served as a dessert, but can also appear at breakfast or brunch, and may be enjoyed warm, cold, or at room temperature.
- Originates from Limousin, France
- Traditionally made with whole cherries
- Baked in a shallow dish without a crust
- Can be served warm, cold, or at room temperature
- Similar desserts use other fruits or are made savory
What is Clafoutis?
Clafoutis is a rustic French dessert where whole cherries are covered with a smooth, pourable batter and baked until set. The result is a dish with a soft, custard-like texture and a golden surface, often dusted with powdered sugar. The cherries, sometimes left with their pits, give a gentle tartness and a hint of almond flavor. It is usually made in a shallow dish, and the batter surrounds the fruit, creating a sliceable, crustless tart.
Where does Clafoutis come from?
Clafoutis comes from the Limousin region of France. Its name is thought to come from the Occitan word for 'to fill,' referring to the batter poured over the cherries. Traditionally, it was made with unpitted sour cherries, which were common in the area. The dessert has long been a part of local home cooking, and its simple preparation made it popular beyond its birthplace.
How is Clafoutis made?
To prepare clafoutis, a batter is mixed from flour, eggs, milk, sugar, and sometimes almond flour or flavorings like vanilla or fruit brandy. Cherries are placed in a buttered baking dish, and the batter is poured over them. The dish is baked until the batter is set and lightly browned. Some versions call for the fruit to be added on top of the batter instead. Once baked, it may be sprinkled with powdered sugar.
How and when is Clafoutis eaten?
Clafoutis is most often eaten as a dessert, but it can also be served for breakfast or brunch. It is flexible in temperature and can be enjoyed warm, cold, or at room temperature. Some people like to add cream, whipped cream, or ice cream on the side. The dish is usually sliced and served directly from the baking dish.
Kinds of Clafoutis
While the classic version uses unpitted sour cherries, clafoutis is also made with pitted cherries or other fruits like plums, peaches, apples, pears, or berries. A similar dessert called flaugnarde uses fruits other than cherries. There are even savory versions made with vegetables and cheese, omitting the sugar. In some places, local specialties use different types of cherries or dried fruit.
What Clafoutis means
Clafoutis is a symbol of home-style French baking, especially in Limousin. It is not tied to any particular holiday or religious event, but is enjoyed throughout the year. The use of cherry pits in the traditional recipe is said to add a subtle almond note, a detail valued by purists. The dessert is recognized as part of classic French cuisine.
Questions people ask about Clafoutis
What is clafoutis made of?
Clafoutis is made by baking cherries in a batter of eggs, flour, milk, sugar, and sometimes almond flour or flavorings. The mixture is poured over the fruit in a buttered dish and baked until set.
Where does clafoutis come from?
Clafoutis comes from the Limousin region in France. It has roots in local home cooking and is now enjoyed throughout the country.
Is clafoutis always made with cherries?
The traditional version uses cherries, but other fruits like plums, apples, pears, or berries can be used. When made with fruits other than cherries, it is sometimes called flaugnarde.
How is clafoutis served?
Clafoutis can be eaten warm, cold, or at room temperature. It is often dusted with powdered sugar and may be served with cream, whipped cream, or ice cream.
Is clafoutis vegetarian?
Yes, clafoutis is vegetarian as it contains eggs and dairy but no meat or fish.
Good reading and sources
The facts on this page come from the Wikipedia article "Clafoutis", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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