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Cherry Clafoutis
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Cherry Clafoutis

This custardy dessert, similar to a German pancake, is an excellent way to enjoy all sorts of fruit in season.
Course: Breakfast
Keyword: cherry, grilling, pancakes
Servings: 6
Author: Mark Bittman


  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 tablespoon butter, softened
  • 3 cups pitted sweet cherries
  • Confectioners' sugar for serving


  • Whisk the eggs and granulated sugar together in a medium bowl until thick. Add the vanilla and salt. Whisk in the flour; don’t worry if you see little bits of it in the batter. Beat in half the milk until combined, then the rest. Refrigerate the batter until you’re ready to use it.
  • Coat the inside of a 10-inch cast-iron skillet with the butter. Pour the cherries into the pan in a single layer. Leave at room temperature until you are ready to bake the clafoutis.
  • If using a gas grill, heat it for medium-high direct cooking. The grill temperature should be 500° to 600°F; it could mean all the burners are on medium or medium-low depending on your particular grill. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to bake.
  • Pour the batter over the cherries and give the pan a little shake to even everything out. Put the pan on the grill directly over the fire. Close the lid and bake for 7 minutes, then check on its progress. If the pudding seems to be browning too fast, turn the heat off under the pan and turn it up on the other burners for a gas grill, or move the pan to a cooler part of the charcoal grill. Continue to bake, checking every few minutes, until the edge puffs up and pulls away from the pan and the center is set, 3 to 12 minutes more, depending on how hot the fire is. Carefully transfer the pan to a rack and let cool for a few minutes. Sift a little confectioners’ sugar over the top, then cut into wedges or spoon out of the pan and serve.


how to grill everythingAdapted from How To Grill Everything © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Available now from HMH Books & Media. Reprinted by permission of HarperCollins Publishers. All rights reserved.