Happy Monday!

I’ve been on quite the French cooking kick lately. Actually, all things French…wine, music, food…I’m a little obsessed. I think we need to save up for a Paris trip.

I absolutely love this clafoutis, because 1) it sounds fancy and 2) it looks fancy, but…3) it’s so easy. It’s almost fool proof. What is it, though? Clafoutis is a custardy-pancakey-breakfast-dessert traditionally made with flour, eggs, sugar, and milk, and topped with cherries. You can put a twist on it with other types of berries or fruit, but I chose to go traditional and add a little lime juice to balance the deep cherry flavors. Pro tip: use un-pitted cherries, because as the pit cooks, it releases a strong almond flavor and adds complexity to the clafoutis…also because it removes a step from the process.



This recipe is perfect to bring to brunch or to make on holiday mornings…or for your loved one on valentine’s day.

My recipe for cherry clafoutis is inspired by this blueberry clafoutis from Caroline’s Cooking. Instead of using eggs and milk, I substituted cornstarch + water with plant milk. Super simple substitutions! You probably already have all of these ingredients in your pantry, you will just need fresh fruit.



  • 2/3 cup almond milk, unsweetened + unflavored
  • 1/2 tsp vanilla
  • 2 tbsp cornstarch + 6 tbsp warm water
  • 1/4 cup maple syrup or agave syrup
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1/2 lime, zested
  • ~2 cups fresh cherries (with the pits) or other berries (you will just need enough to line your pan
  • oil to grease the baking dish
  • a little bit of powdered sugar for garnish


  1. Preheat your oven to 375 degrees fahrenheit.
  2. Grease an 8″-dia. baking dish or cast iron skillet with a little bit of oil (I used coconut).
  3. Line the dish with cherries.
  4. In a blender, mix all of the remaining ingredients together.
  5. Pour the batter into the dish and swirl it around (gently) to evenly distribute.
  6. Bake for ~30 minutes or until the edges are browned.
  7. Let cool for ~10 minutes before dusting with powdered sugar (optional) and serving warm.



Posted by:Sarah Green

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