In my version of clafoutis, I like to use cherries and add almond extract and sliced almonds for added flavor and crunch.

These Pear Blueberry Vanilla Clafoutis are a sweet silky French dream! Super easy to make last minute and simply luscious!

This delicious and unusual clafoutis is made with serviceberries & ricotta. Sweetened with maple syrup for Canada Day!

Line up the cherries, pour the custard & bake! That’s all there is to making this gorgeous Cherry Clafoutis.

One of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing.

Cherry clafoutis (In italian)

Delicious cheery clafouti! (in French)

The famous dessert of French origins with an exotic twist, Coconut and Mango Clafoutis. (in Italian)

Cherry Clafoutis is easy to make and perfect for breakfast, brunch or dessert.

An easy, French custard dessert made with fresh strawberries and a vanilla-egg batter.

Triple Berry Clafoutis – perfect for dessert, or even breakfast, and ready in 30 minutes!

Cherry Vanilla Clafoutis. You have to make this at least once when cherries are in season!

Summer Tomato Cherry Clafoutis a delicious gluten free clafoutis utilizing tomatoes and cherries topped with a thyme coconut drizzle.

Paleo Cherry Clafoutis- a grain-free, gluten-free, dairy-free version of this French summer favorite.

A delicious and easy to make tuna and chives clafoutis.

Plum Clafoutis – simple dessert, big impact

Roasted Tomato & Zucchini Clafoutis with Whipped Lemon-Oregano Feta

J’Adore la Fraise – incredible strawberry entremet by Claire Damon. (in Hebrew)

Perfect breakfast straight out of the oven – soft vanilla clafoutis with strawberries and cherries. (in German)

Peach clafoutis: a simple baked dessert that lets ripe fruit shine.

Blueberry and Lavender Sugared Clafoutis: the most simple, delightful & impressive French dessert. Perfect for the spring season.

This simple, yet impressive, dessert is brimming with sweet, fresh strawberries encased in a light and fluffy custard-like filling.