Ah, the clafoutis. (That’s kla-foo-TEE, not claw-foot-iss—in case you’ve been bravely mispronouncing it at dinner parties.) This rustic French dessert hails from the Limousin region, where clever bakers decided cherries deserved more than a jar of jam. The result? A custardy, pancake-like dessert that’s elegant without trying too hard—basically the little black dress of French baking.

Traditionally, the French baked clafoutis with whole cherries pits and all—a dental adventure we’re happy to skip. Our version is pit-free and maple-sweetened, which means you get all the cherry bliss without the tooth-cracking bonus round. And while France gave us wine, cheese, and baguettes, they missed one important upgrade: maple sugar. With its warm, complex sweetness, it turns this clafoutis into something truly unforgettable. Trust us—once you bake with maple, you’ll never look at regular sugar the same way again.

Why You’ll Love This Maple Cherry Clafoutis

• Custardy, pancake-like texture—perfect for brunch or dessert.
• Sweet, tart cherries that melt like edible jewels in every bite.
• A hint of cinnamon and vanilla that makes your kitchen smell like heaven.
• A drizzle of Wood’s Maple Syrup on top—because you deserve it.

Serving Suggestions

Serve your Maple Cherry Clafoutis slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For the ultimate Vermont twist, drizzle with Wood’s Maple Syrup or dust with maple sugar before serving. Warning: once your family and friends taste this, they may suddenly remember your phone number again.

Final Word (and Maple Nudge)

Clafoutis may have started in France, but with maple sugar, it’s upgraded from ooh la la to ooh maple-licious. Whether you’re baking it for brunch, a holiday gathering, or just because cherries were on sale, remember: everything tastes better with Wood’s maple. Even the French would have agreed—if only they had sugar maples.

From our sugar bush to your table—bring a taste of Vermont into your kitchen.