Whole-Cherry Clafoutis # French Fridays with Dorie

This week we baked Whole-Cherry Clafoutis for French Fridays with Dorie.

Clafoutis is a rustic looking French country cake from the Limousin region. Its texture however makes it taste more like pudding than a cake. It was the first time I tasted this and the first bite instantly reminded me of my mothers gorgeous pudding with raisins and cashews. I believe her recipe is very similar to Dorie's, but since fresh cherries were and still are a novelty in the small town  where i grew, she always uses raisins instead and her pudding tastes as good. 

Though Dorie files this recipe under dessert, we enjoyed it more for breakfast. It is very fairly easy to make and not overly sweet even with the extra dusting of sugar. So this recipe makes a perfect weekend breakfast. Since we are a family of two and a quarterI whipped up the clafoutis with two-thirds of the ingredients and baked it in a loaf pan. It was just right to have for dessert on day one and for breakfast on the following two days. Though I served it with whipped cream, I felt that an extra helping of sugar was required to make it a dessert. The recipe was not sweet enough for us. 

Apparently the pudding tastes best when made with stemmed and un-pitted sweet cherries and served while it is still a little warm. But since I had sent my husband to get the cherries and forgot to specify the details, i ended up baking my pudding with frozen pitted cherries. and frankly speaking we did not mind the taste. Also my husband did not seem have any problem with having the pudding straight from the refrigerator. So I guess, he really liked it in spite of all its imperfections.

Being a member of french fridays with Dorie, i cannot publish the original recipe in the blog. You can however find this particular one here. For many more delicious recipes such as this one order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.


  1. very new to me :) wud love to give it a try :) Lovely clicks dear :)

  2. Yet another new recipe for me.. As usual you rock with the clicks !

  3. This looks amazing! Pinning this!


  4. Looks perfectly delicious! I pitted my cherries …I didn’t want to take a chance on someone choking on a pit!

  5. Perfect for dessert or breakfast and yours looks so delicious. Love that photo of the sliced clafoutis.

  6. This looks so good! Thanks so much for linking up to Friday Food Frenzy!

  7. Ooh, I'm making mine in a bread pan next time as well!

  8. I like your little bread pan version - so cute! I don't think that frozen cherries are a bad substitute, at all.

  9. So pretty in the loaf pan. I've ordered tons of books from Book Depository but have never seen it mentioned anywhere before other than on Amazon. Beautiful photos! Happy Bastille Day!

  10. we had the rest of ours the next morning for breakfast and there were no complaints...! it wasn't the same as when it was fresh and hot out of the oven, ... BUT it was still great in a different way entirely! oh and I love that you used more of a terrine pan than a pie plate!

  11. We had ours for breakfast the next day and it is a delicious breakfast food! Love your photos!

  12. I would prefer the pitted ones as well.

    So pretty! I think this makes great breakfast food. I agree.

  13. I really need to find some frozen cherries. Perfect for breakfast.

  14. that looks so good, I may have to try this. Happy Full Plate Thursday

  15. This looks like a delicious dessert! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen


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Best, Tanusree

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