Never before have I anticipated cherry season quite like this year.
Lusting after cherries for weeks, my eyes peeled for their distinct color each time I step foot in a market, only to have my hopes dashed to the ground again and again. Until this last time, when I did a little happy dance on sight. Oh, yes. I did.
Clafoutis or Clafouti (kla-foo-tee) is a lightly sweet, crepey dessert made with lots of eggs and cherries. When warm, is soft and creamy like a pudding and when chilled, sets up like custard. In my opinion, it’s best eaten cold.
Traditionally, the pits are left in the cherries for their almond like flavor. I don’t care for the idea. Not only does it sound troublesome to eat, I wouldn’t want to be responsible for someone breaking a tooth!
Aside from pitting the cherries, it’s sinfully easy to make. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan and the cherries are strewn over top. It puffs up as it bakes, kind of like a souffle, then deflates slightly as it cools.
The aroma is thoroughly enticing and family members may ask, more than once, is it done yet? Then sigh with impatient anticipation. Cherries have a special way of doing that.