This stunning French-inspired cherry clafoutis is filled with juicy cherries and a splash of bourbon, then infused with a kiss of smoke as it bakes on the grill.

What is clafoutis?

Clafoutis is a French dessert often described as part Dutch baby, part custard or flan, and part fruit cobbler. While it can resemble a Dutch baby, clafoutis is much more tender and does not crisp up around the edges. It is typically made with fruits like cherries, blueberries, or plums and is often dusted with powdered sugar just before serving. This dessert can be served warm or at room temperature.

cherry-clafoutis-grilled-and-baked-versions

Why this recipe works

Clafoutis calls for simple ingredients to create a delightful dessert that’s both easy and eye-catching.
The batter is similar to pancake batter and bakes and puffs up around the fruit to create a delicious custard-like texture with a light, crispy top.
Clafoutis is versatile. Traditional recipes call for cherries. However, you can use other fruits like berries, plums, or peaches.
Preparation is super simple. Just mix the batter, pour it over the fruit, and bake in the oven, grill, or smoker! It’s a great recipe for beginners.
Clafoutis is a great dessert for holiday gatherings, special occasions, or a cozy man.
Finally, it’s a great way to both celebrate and use up seasonal fruits!

Clafoutis Ingredients

3 large eggs
Granulated sugar
Whole milk
All-purpose flour
Vanilla extract
Bourbon (sub with brandy or 1/4 teaspoon almond extract or vanilla extract)
Salt
Whole pitted sweet cherries, fresh or frozen
Unsalted butter (for greasing)
Powdered sugar (for dusting)
Cast-iron skillet (10-12 inches)

How to Make Cherry Clafoutis

Grill: Set up for an indirect heat of 350 degrees F.
Pellet smoker: Preheat to 350 degrees F. Use apple, cherry, or maple wood pellets for this recipe.
Oven: Preheat oven to 350 degrees F.
Make the batter: In a medium-sized mixing bowl, whisk together eggs with sugar.
Next, whisk in the milk, vanilla extract, and bourbon (if using).
Slowly whisk in flour and salt until the batter is smooth. Set aside.
Prep the skillet: Grease the cast-iron skillet evenly with butter. Sprinkle a little sugar over the buttered surface for an added boost of caramelized flavor.
Assemble the clafoutis: Arrange the cherries in the skillet. Use them whole, whether fresh or frozen. (If frozen, no need to thaw; they will cook through during baking.)
Gently pour the batter over the cherries, making sure that they are evenly coated.
Bake: Place the skillet on the grill grates (indirect side, if using a traditional grill), close the lid, and cook for 30 minutes until clafoutis has set up and golden brown on the top and edges. If using an oven, bake for the same duration.
Rest it: Remove from the heat, and let the clafoutis cool for 10 minutes. It will deflate as it cools.
Serve: Plate your desired amount and dust with powdered sugar and top with whipped cream before serving.

Tips

Use fresh, sweet cherries when in season. However, you can use frozen, whole, pitted cherries for this clafoutis recipe as well. Make sure the cherries are labeled “sweet” and not “tart.”
To accurately measure for doneness, pierce the center of the clafoutis with a toothpick or sharp knife. If it comes out clean, it is ready. Be careful not to overcook this dish, as it can make the texture rubbery.
Store your cherry clafoutis in an airtight container in the refrigerator for 3-4 days. Reheat before serving.

More skillet recipes!

Cherry Clafoutis

This stunning French-inspired cherry clafoutis is filled with juicy cherries and a splash of bourbon, then infused with a kiss of smoke as it bakes on the grill.

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Course: Dessert

Cuisine: French

Keyword: Clafoutis

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 156kcal

Equipment

1 Cast-iron skillet (10-12 inches)
1 Grill or pellet smoker
Wood chips or pellets

Ingredients

3 large eggs
1/2 cup of granulated sugar plus 1 teaspoon for sprinkling
1 cup whole milk
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 1/2 teaspoons of bourbon sub with 1/4 teaspoon almond extract or vanilla extract
Pinch of salt
2 cups whole pitted sweet cherries fresh or frozen
1 tablespoon unsalted butter for greasing
Powdered sugar for dusting

Instructions

Grill: Set up for an indirect heat of 350 degrees F.
Pellet smoker: Preheat to 350 degrees F. Use apple, cherry, or maple wood pellets for this recipe.
Oven: Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, whisk together eggs with sugar.
Next, whisk in the milk, vanilla extract, and bourbon (if using).
Slowly whisk in flour and salt until the batter is smooth. Set aside.
Grease the cast-iron skillet evenly with butter. Sprinkle a little sugar over the buttered surface for an added boost of caramelized flavor.
Arrange the cherries in the skillet. Use them whole, whether fresh or frozen. (If frozen, no need to thaw; they will cook through during baking.)
Gently pour the batter over the cherries, making sure that they are evenly coated.
Place the skillet on the grill grates (indirect side, if using a traditional grill), close the lid, and cook for 30 minutes until set up and golden brown on the top and edges. If using an oven, bake for the same duration.
Remove from the heat, and let the clafoutis cool. It will deflate as it cools.
Plate your desired amount and dust with powdered sugar before serving.