Bernadette’s French Clafouti

Bernadette’s French Clafouti



This is almost like a crepe base with fruits in it. You can adapt it to the seasons by substituting the cherries with anything else.


  • 2 cups fresh cherries
  • ½ cup flour
  • ½ cup sugar
  • 1 pinch of salt
  • 3 eggs, beaten
  • 2 cups cold milk
  • ½ tbsp butter


Preheat the oven to 300°F.

Wash the cherries and remove their stems.

Drain well.

Cut them in halves and remove pits.

Combine the flour, sugar and salt in a large bowl.

Add the eggs, cold milk, and butter little by little use a hand mixer to blend all the ingredients well.

Butter a deep pie dish.

Disperse the cherries evenly around the baking dish and pour in the mixture.

Bake for approximately 45 minutes.

When done, allow to cool and sprinkle with sugar.

Serve warm or cold.


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