SUMMER Cherry clafoutis recipe by Jean-Francois Piege

SUMMER Cherry clafoutis recipe by Jean-Francois Piege


  • 500gm pitted cherries, maybe more depending on the size of the mold
  • 100gm butter
  • 100gm eggs of 2 small eggs
  • 100gm flour
  • 90gm caster sugar
  • 1/2 bag baking powder
  • 10cl milk
  • 1 tbsp orange blossom water


  1.  Preheat your oven at 180 C (th.6). Melt the butter in a saucepan and keep aside.
  2. Wisk the eggs.
  3. Mix the flour, sugar, baking powder. Then, pour the wisked eggs over this mixture and mix again.
  4. Add the milk, the melted butter and the orange blossom water and mix again.
  5. With a kitchen paper, wipe the saucepan used to melt the butter and grease the mould. Cover the mold with a very fine layer of sugar. Place the cherries in the mold, they should cover it all over. Pour the preparation and bake for 20 minutes.

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