Traditional Cherry Clafoutis

I love this dish and we serve it a lot here. It is really simple to throw together and with the bounty of various fresh summer fruits we have in the central valley of California, you can make this a lot of different ways and never tire of it. Served with breakfast or for dessert, once you make this, you’ll want to make it over and over again. Try it with stone fruit like peaches and plums, or blueberries, or traditionally like this with cherries. The season is short this year so go grab some cherries and make this today! You can thank me later! This recipe was featured in The Fresno Bee a few weeks ago and I know that our readers will love it, too.

I use large Burroughs Family Farms organic, pastured eggs in this recipe. As a passionate advocate of organic farming, Burroughs Family Farms is proud to present its organic pastured eggs. Our free-roaming hens and their delicious, healthy eggs are the end product of our farm’s balanced ecosystem. The chickens spend their days foraging for a diverse diet as they follow the rotational grazing of milk cows through open green pastures to help promote healthy soil and animals. The supplemental feed does include organic soy, organic corn and organic wheat.

Traditional Cherry Clafoutis (with gluten free option)

Author: Kindra A. Pigott-Franzen, Recipe type: Dessert, breakfast Cuisine: French Serves: 8

So, you’re probably thinking Cla-what?! “Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.” Ingredients

  • ½ c white flour

  • ¼ c sugar

  • 4 large Burroughs Family Farms eggs

  • 3 tbsp butter or ghee

  • 2 c pitted cherries

  • 1 tsp vanilla

  • ¼ c + 3 tbsp milk

  • ½ tsp cinnamon

  • Pinch pink salt


  1. Preheat oven to 350F.

  2. Generously grease fluted pie pan.

  3. Layer cherries in bottom of pan.

  4. In a large mixing bowl, combine remaining ingredients, minus the topping ingredients.

  5. Pour batter evenly oven cherries.

  6. Sprinkle with cinnamon and sugar toppings.

  7. Bake 30-35 minutes, or until puffy and golden brown.

  8. Serve warm, topped with cream.

Notes Gluten-free or Dairy-free Option:

1) Gluten-free- sub with cassava flour which subs 1:1 with white flour. 2) Dairy-free option: any kind of milk substitute works here, but almond milk tastes best. You can also use ghee instead of butter to keep this dairy-free.