This French classic composed of sweet cherries and creamy custard is a dessert dream. While pitting the cherries involves a little prep work, the rest of this recipe comes together in no time at all. Switch it up and serve this beauty for an elegant and simple weekend brunch with fresh mint and champagne!

Cherry Clafoutis

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 45 minutes
  • Print


  • 2 large eggs
  • ⅔ cup whole milk
  • 3 tbsp butter, melted
  • 3 tbsp maple syrup 
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • ⅛ tsp kosher salt
  • ½ cup all purpose flour
  • 1 ½ cups pitted cherries, halved
  • 2 tbsp confectioners sugar


1) In a medium bowl, whisk together 2 eggs, ⅔ cups whole milk, 3 tbsp melted butter, 3 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp lemon zest, ⅛ tsp kosher salt, and ½ cup all purpose flour. Add cherries to Suvie pan.

2) Pour batter over cherries. Load pans into Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 45 minutes

Top Zone: Bake at 350°F for 45 minutes

3) After the cook, remove pan from Suvie, lightly dust clafoutis with confectioners sugar, and divide between plates.


Nutritional Information per serving (6 servings per recipe): Calories 135, Total Fat 2.7g, Total Carbohydrates 22.3g, Total Sodium 88.6mg, Total Protein 4.3g

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