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.
Eggy baked custard bursting with fresh cherries!
Ingredients
Instructions
- Preheat oven to 425°. Generously butter a 9-inch cast-iron skillet or baking dish.
- If adding almonds toast in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.
- Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender and blend briefly to mix ingredients. Add flour and blend about 1 minute or until smooth.
- Pour into buttered skillet and distribute cherries (and almonds) evenly across top. Bake about 30 minutes until a skewer comes out clean from center. Serve warm or chilled, dusted with confectioners’ sugar and whipped cream if you like.
Notes
Adapted from Saveur
I’m lusting after this clafoutis, it sounds simply amazing. What a treat!
This looks beautiful – very like the wonderful traditional clafoutis I have eaten in France. You have done a wonderful job of it! Thank you for sharing this delicious recipe with Let’s Do Brunch. I have chosen it as one of my featured recipes for Let’s Do Brunch this week, so I hope you will pop by and visit tomorrow.