There’s something magical about being invited to a French friend’s home for dinner. The anticipation builds as you approach their door, knowing that beyond it lies not just a meal, but an experience steeped in tradition and warmth. It’s an evening where food is more than sustenance—it’s a celebration of friendship, culture, and the joy of sharing a table together.
I had such an experience a few years ago when my dear friend Cécile invited me for dinner. Quelle chance! She was a wonderful cook, and I knew I was in for something special. Needless to say, I was not disappointed – Dubonnet as an aperitif, beef bourguignon as the main plate, and cherry clafoutis for dessert. I had never heard of clafoutis at the time, but it was delicious – the perfect summer dessert. I managed to get her recipe and am delighted to share it with you.
As you may know, clafoutis can be made using a variety of summer fruits, but cherry clafoutis is the most popular. It’s associated with the rural and pastoral traditions of France, often evoking a sense of nostalgia for simpler, countryside living. The name “clafoutis” comes from the Occitan word “clafir,” meaning “to fill,” reflecting the method of filling a dish with batter. I like to use my Modern Classic Pie Dish in Twilight – it perfectly matches my Villeroy and Boch dishes and makes a beautiful presentation.
Moreover, it’s so simple to make. Create an authentic taste of France in your home with Cécile’s recipe below.
Ingredients
1/4 cup of Kirsch
1/4 cup of sugar
3 eggs
3/4 cup of whip cream
3/4 cup of milk
1/2 tsp. of vanilla
1/2 cup of flour
1/3 cup of finely chopped pistachios
Instructions
Prepare the Cherries: Place the pitted cherries in a bowl and pour the kirsch over them. Sprinkle with 2 tablespoons of the granulated sugar, stir to combine ingredients, and let sit for about 30 minutes to macerate.
Preheat the Oven: Preheat your oven to 400°F. Butter a 9-inch baking dish and set aside. I highly recommend the Modern Classics Pie Dish by Emile Henry.
Make the Batter: In a large mixing bowl, whisk together the eggs and the remaining granulated sugar until well combined. Add the whip cream, milk, and vanilla extract, and whisk until smooth. Gradually add the flour, whisking until the batter is smooth and free of lumps. Stir in the finely chopped pistachios.
Assemble the Clafoutis: Drain the cherries from the kirsch, reserving the liquid. Arrange the cherries evenly in the prepared baking dish. Pour the batter over the cherries.
Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the clafoutis is puffed and golden brown around the edges, and a knife inserted into the center comes out clean.
Fun fact
It has long been debated whether or not the cherries should be pitted. For the traditionalist, it is unthinkable to pit the cherries. Keeping the pit adds an almond-like flavor and helps ensure the clafoutis does not become red and soggy.
I choose to pit the cherries and add the crushed pistachios for a nutty flavor – just as Cécile did.
Sounds delicious!
It is!