Name: Cherry Clafoutis with Kirsch
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 400g cherries, pitted; 3 large eggs; 100g sugar; 100g all-purpose flour; 300ml whole milk; 2 tbsp kirsch; 30g melted butter; 1 tbsp vanilla extract; Pinch of salt; Powdered sugar for dusting

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The Story & Intro

Hi👋 I’m MARILYN a 34-year-old FROM UNITED KINGDOM gCooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone!
Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to invite you into my kitchen with one of my absolute favorite rustic desserts: Cherry Clafoutis with Kirsch. I still remember the first time I made Cherry Clafoutis with Kirsch on a quiet Sunday afternoon when the rain tapped gently against my kitchen window. I had a bowl of fresh cherries sitting on the counter, and I didn’t want anything complicated just something warm, soft, and comforting.

That’s exactly what Cherry Clafoutis with Kirsch gives me every single time I bake it. The smell of baked cherries, the gentle custard rising in the oven, and that hint of kirsch liqueur make it feel like a little French countryside escape in my own home. I’ve made Cherry Clafoutis with Kirsch for family gatherings, for cozy evenings alone, and even for brunch with friends who always ask for seconds.

Every time I say the words Cherry Clafoutis with Kirsch, I think about simplicity. It’s not a fancy dessert. It’s not complicated. But it feels special. And that’s what I love most about Cherry Clafoutis with Kirsch it turns everyday ingredients into something unforgettable.

Why I Love Making This Recipe

There are so many reasons I keep coming back to Cherry Clafoutis with Kirsch.

First, it’s incredibly easy. I don’t need to be a pastry chef to make something that tastes like it came from a French bakery. I just whisk, pour, bake, and wait.

Second, it’s forgiving. Even if my cherries aren’t perfectly arranged or my batter isn’t ultra-smooth, Cherry Clafoutis with Kirsch still turns out beautiful and delicious.

Third, it carries this nostalgic charm. Every bite of Cherry Clafoutis with Kirsch reminds me that food doesn’t need to be complicated to be meaningful. Sometimes the simplest recipes bring the most joy.

And finally, I love how versatile it is. I can serve Cherry Clafoutis with Kirsch warm, at room temperature, or even slightly chilled the next day.

Ingredients & Little Kitchen Secrets

For my Cherry Clafoutis with Kirsch, I always choose fresh, ripe cherries. If cherries are out of season, I sometimes use frozen ones, but fresh cherries always give the best flavor.

Ingredients:

400g fresh cherries, pitted
3 large eggs
100g granulated sugar
1 tbsp vanilla extract
100g all-purpose flour
300ml whole milk
2 tbsp kirsch (cherry brandy)
30g melted butter (plus extra for greasing)
A pinch of salt
Powdered sugar for dusting

My little kitchen secrets:

I always let the batter rest for 10–15 minutes before baking my Cherry Clafoutis with Kirsch. It helps the texture become smoother and more custardy. I also lightly butter my baking dish and sometimes sprinkle a tiny bit of sugar so the edges caramelize beautifully.

How I Make It, Step by Step

Making Cherry Clafoutis with Kirsch is one of the most calming baking experiences in my kitchen.

I preheat my oven to 180°C (350°F).
I butter my baking dish generously.
I scatter the pitted cherries evenly across the dish.
In a mixing bowl, I whisk eggs and sugar until slightly pale.
I add vanilla extract, milk, melted butter, and kirsch.
I gently fold in flour and salt until smooth.
I pour the batter over the cherries.
I bake for 35–40 minutes until golden and slightly puffed.
I let it cool before dusting with powdered sugar.

Every step of making Cherry Clafoutis with Kirsch feels like a little ritual in my kitchen.

How I Serve It at Home

I love serving Cherry Clafoutis with Kirsch slightly warm, right out of the oven after a short rest. The custard is soft, the cherries are juicy, and the aroma fills the entire room.

Sometimes I serve Cherry Clafoutis with Kirsch with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant touch, I add a few fresh cherries on top and a light dusting of powdered sugar.

When friends come over, I cut Cherry Clafoutis with Kirsch into rustic slices and serve it straight from the baking dish. It always brings smiles.

Storage, Reheating & Make-Ahead Tips

One of the best things about Cherry Clafoutis with Kirsch is how well it keeps.

I store leftovers covered in the fridge for up to 3 days. When I want to enjoy it again, I gently warm a slice in the oven for a few minutes so it tastes freshly baked.

I sometimes prepare the batter ahead of time and keep it in the fridge for a few hours. Then I assemble and bake when I’m ready. It makes hosting so much easier.

100-Word Short Version

Cherry Clafoutis with Kirsch is a classic French dessert that I love making at home because it’s simple, comforting, and full of charm. I whisk eggs, sugar, milk, flour, vanilla, and a splash of kirsch, then pour the batter over fresh cherries and bake until golden. The result is a soft custard-like cake with juicy cherries in every bite. I serve Cherry Clafoutis with Kirsch warm with powdered sugar or cream. It’s perfect for family gatherings or cozy evenings. Every time I bake Cherry Clafoutis with Kirsch, it brings warmth, joy, and a touch of French countryside magic into my kitchen.

Recipe Card Section

⏱️ Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

🛒 Ingredients

400g cherries, pitted
3 eggs
100g sugar
100g flour
300ml milk
2 tbsp kirsch
30g butter (melted)
1 tbsp vanilla extract
Pinch of salt
Powdered sugar for dusting

👩‍🍳 Instructions

Preheat oven to 180°C.
Grease baking dish with butter.
Add cherries evenly.
Whisk eggs and sugar.
Add milk, vanilla, butter, kirsch.
Fold in flour and salt.
Pour batter over cherries.
Bake 35–40 minutes.
Cool and dust with sugar.

📝 Notes

Let the batter rest before baking for a smoother texture. You can substitute kirsch with almond extract if needed. Best served warm.

🍽️ Nutrition (per serving)

Calories: 240 kcal
Protein: 6g
Carbs: 32g
Fat: 9g
Sugar: 20g
Fiber: 2g

Conclusion

Every time I bake Cherry Clafoutis with Kirsch, I feel like I’m bringing a piece of France into my home. It’s simple, rustic, and deeply comforting. I love how Cherry Clafoutis with Kirsch transforms basic ingredients into something so elegant and heartwarming.

This is not just a dessert for me it’s a memory, a feeling, and a little tradition I keep coming back to. I hope when you try Cherry Clafoutis with Kirsch, it brings you the same warmth and joy it brings me.