Clafoutis is a traditional French summer treat, not quite a flan and not quite a cake, they are sort of crepe like in taste and texture but deeper.
You can make them with any soft fruit like peaches or apricots or, cherries!
Cherries are so good right now.
This is an un-fussy summer dessert you can whip up in no time, with very little mess and it is oh so tasty.
Traditional cherry clafoutis recipes have you leave the pits in the cherries. I can’t get my head around that (gross, spitting cherry pits out during dessert, really France?) so I pitted mine, but you do what you want. Traditional recipes also use almond extract. I used vanilla because I almost always find almond extract overpowering, you can use what you like.
Here is what you will need.
3 large eggs
1/2 cup (100 grams) sugar
6 tablespoons (85 grams) unsalted butter, melted and cooled slightly, plus more to butter the dish
1 cup (130 grams) all-purpose flour
A couple pinches of salt
1 cup (235 ml) milk
1/2 teaspoon vanilla extract
2 generous (245 grams) cups pitted sweet cherries
Preheat oven to 400F. Beat the sugar, butter and eggs together with a whisk.
Add the flour and salt all at once and whisk. Next, pour in the milk a little at a time. Add the extract and mix well.
Place the cherries in a buttered glass or oven safe baking dish, cake or pie pan (9 or 10 inches in diameter) or skillet. (I use a 9-inch pan.) Pour the batter over the fruit. Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving it, it’s great the next day too.
Yum. I might have gotten mine a little too brown.
Summer is here. Enjoy it’s bounty.
Have a great week. See you at pick–up.