HOW TO MAKE | BEST Classic Cherry Clafoutis | The Easiest French Dessert Ever

This might be the easiest French dessert you’ll ever make but it might also be the most memorable.

Clafoutis is a baked custard-meets-pancake love story from rural France, traditionally made with fresh cherries, whole milk, and eggs. It’s simple, satisfying, and best served just warm with a dusting of powdered sugar.

In this video, I’ll show you how to make a classic cherry clafoutis the quick way: no mess, no fuss, just a bowl, whisk, and a hot oven. If you’ve got a hot minute, a desire, and a bunch of cherries, you’re halfway home.

Ideal for summer, but good any time stone fruit’s in season, this is the kind of rustic bake that doesn’t try too hard and deliciously delivers delight.

✅ You’ll learn:
• How to make a classic French clafoutis with fresh cherries
• What makes this dish so effortlessly impressive
• If taking a risk with a classic recipe pays off or not

No crust. No layering. Just pour, bake, and politely accept the proposal.

The perfect easy dessert recipe by one of the best chefs, Raymond Blanc.
📖 Full Raymond Blanc video here: https://youtu.be/ONPc_ODrBh0?si=evTaGAsuOuXNQcft

🕒 Timestamps
00:00 Intro 👨🏽‍🍳
00:26 Prepping the Cherries 🍒
03:46 Preparing the Dish 🧈
04:29 Making the Batter 🥄
06:54 Assembling & Baking 🔥
09:40 Time to Taste 👅
10:44 Thank You & Goodbye! 👋🏽

📍 Filmed in Olvera, Spain – a sweet breeze, a summer bake, and a pint of cherries or two.

Cherry Clafoutis
Recipe © Raymond Blanc. Shared with thanks.
Serves 4
Preparation: 30 mins, plus 2 hours macerating
Cooking: 30–35 mins
Special equipment: 20cm round ceramic or cast-iron baking dish (5cm deep); cherry stoner

For the cherries
450g best-quality ripe cherries, stones removed
50g caster sugar
2–3 tbsp kirsch, to taste (optional)

For preparing the dish
10g unsalted butter, melted
30g caster sugar

For the batter
2 medium eggs, free-range/organic
2 medium egg yolks, free-range/organic
30g caster sugar
50g plain flour
70ml whole milk
70ml whipping cream
½ tsp vanilla extract

To finish
1 tbsp caster sugar

For the cherries and lining the baking dish
In a large bowl, gently mix the cherries, sugar and kirsch together and leave to macerate for 2 hours.
Pre-heat the oven to 180°C.

Brush the inside of your baking dish with the melted butter, sprinkle in the sugar and tilt the dish to coat the sides and base evenly; shake out any excess.

To make the batter
In a large bowl, whisk the eggs, caster sugar and flour together.
Whisk in the milk, whipping cream and vanilla until you have a smooth batter.

Bake in the pre-heated oven for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean.
Halfway through cooking, you could add a sprinkle of caster sugar to give a lovely crust to the top.
Once cooked, remove from the oven and leave to stand for about 10 minutes.
Sprinkle with a little icing sugar and serve just warm.

Recipe © Raymond Blanc. Shared with thanks.
For more recipes by Raymond Blanc, visit www.raymondblanc.com

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