Cherry Clafoutis
It’s July, and cherries have arrived. The big, plump ones we all eat too many of – if that’s possible – and a wee bowl for spitting pits (although it’s infinitely more satisfying to spit them into the grass) has been on my counter all week. My fingers are perpetually red.
Most people buy cherries (these come from BC) to eat them by the bag; rarely to bake with. I seek out those who own cherry pitters and make their own pies and try to become their best friend, but those people are few and far between. If you, like me, aspire to be a cherry pie baker but never quite get around to it, a clafoutis might make a good first step. (Or last step – who needs a pie when you have clafoutis?
If you’re not already acquainted, a clafoutis is a French country cross between puffed pancake and custardy pudding. It’s traditionally made with cherries, but virtually any kind of fruit will do – juicy stone fruits, like peaches and plums, work best. You serve it in wedges, for breakfast or dessert. I heartily endorse a slice with coffee, but it looks dazzling dusted with sugar at the end of a meal. And it’s simple to put together, despite its gorgeousness; the eggs do all the work, puffing up dramatically in the oven. You, of course, get all the credit.
Cherry Clafoutis
AuthorJuliePreheat the oven to 400°F and butter a pie plate, gratin dish, or 9-inch cast iron skillet. In a large bowl, whisk together the eggs, milk, sugar, and vanilla, or combine in a blender and pulse until smooth. Add the flour and salt and blend again until smooth. Pour into the buttered dish and scatter with cherries.
Bake for 30 minutes, until slightly puffed and golden. Sprinkle with icing sugar and serve warm, in wedges. Serves 6.
Ingredients
Directions
Preheat the oven to 400°F and butter a pie plate, gratin dish, or 9-inch cast iron skillet. In a large bowl, whisk together the eggs, milk, sugar, and vanilla, or combine in a blender and pulse until smooth. Add the flour and salt and blend again until smooth. Pour into the buttered dish and scatter with cherries.
Bake for 30 minutes, until slightly puffed and golden. Sprinkle with icing sugar and serve warm, in wedges. Serves 6.
How did you know that was what I wanted to make tonight?! I was just going to search for a recipe! Thanks and Bon appétit!!
Hi Julie,
Do you think I could make this GF and use an alternate flour?
I have made it with gluten free flour before and had no problems. I think I used the Cloud Nine type Costco had.
It was delicious!! Thanks for the recipe!!
We love cherries around here! I like them pitted, halved, and served with vanilla whipped cream. Yum!
If you don’t have a cherry pitter, one alternative is to find a plastic straw (Hello McDonalds, Costco etc.) about the size of the pit, place your stemmed cherry at the mouth of a soda pop bottle and shove the pit through. Stable, no mess, cheap and efficient.This hint came off something video called “Genius Hacks” I think. This can also be used to hull strawberries from the pointy end. Works for me every time. The straw must be clipped several times to keep the edge sharp.
The first time I had clafouti was near Caen in northern France. I was enchanted and make it often. Thanks for bringing back the memories. My Evans cherry is finally producing…could I use those cherries with a touch more sugar?
Absolutely! I love the tartness of Evans cherries.. wish I had room for a tree!
This was delicious. Thanks.
Evans cherries are great in this. I don’t bother with extra sugar because I love their tartness.
Made this for the second time in two nights.
Apricots alone the first time; apricots and cherries tonight. Brilliant for breakfast, too!
Evans cherries? JVR, have I got a deal for you! I’ll let you know when they’re ripe.
Love Evans cherries!!
I love the tartness of Evans cherries..It was delicious!! Thanks for the recipe!!
So glad it worked out!!
Your version of this looks great! I am going to try this before cherries are out of season.
I can’t believe how easy that was! Exactly what I needed for the end of a busy weekend. I had the cherries in the freezer and probably should have drained more of the cherry juice off but it’s still good.
Isn’t it crazy how easy it is? And sounds so complicated!
I’ve made this three times and it’s worked out great! Two times with fresh cherries but added 1/4 t of almond extract. The last time using blueberries and added 1/2 t lemon extract. It’s a simple dessert that I pop into the oven immediately after entrees are served so it comes out just in time for dessert. It definitely is a ‘go to’ dessert in this household.