Clafoutis (Cherry Clafouti)
by Art of the Home
Ingredients (for 6-8 servings)
- 1 lb of cherries
- 3 eggs
- 1/2 cups of sugar
- 1 cup of flour
- 1 and 1/4 cups of milk
- Confectioners’ sugar
- Optional: 1 TBSP of amber rum or 1 tsp of vanilla extract
- Preheat oven to 350 °F.
- Butter baking dish (or line baking dish with parchment paper).
- Wash and dry cherries. With a pairing knive, remove pits from cherries. In the olden days, the whole cherries, not pitted cherries, would be used (it actually enhances the flavor) and it is the traditional way to bake a clafoutis. However, it is easier to eat with pitted cherries so typically we do remove the cherry pits. You can do it either way.
- Prepare batter by mixing flour, 1 pinch of salt, and sugar. Mix in the eggs, one at a time, until you get a smooth batter. Mix in half of the milk (little by little to avoid lumps). Scrap the bottom of your mixing bowl and mix in the the rest of the milk. Optional: add rum or vanilla extract. The clafoutis batter feels like a slightly thicker crêpe or pancake batter.
- Place cherries at the bottom of buttered baking pan.
- Pour the batter over the cherries and bake for 35 to 40 minutes in preheated oven. To check, insert a knive or toothpick in the center of your clafoutis — it should come out clean. The top should be brownish and for a nice golden brown top, if needed, put on the top broiler for 1-2 minutes to add some color.
- Remove clafoutis and let is cool for a little bit then dust with confectioners’ sugar.
- Serve warm or cold.
Le Temps des Cerise (The Season of the Cherries): Yves Montand sings the lovely Spring song “Le Temps Des Cerises” (The Season of the Cherries). This songs brings up so many sweet memories – cherry picking and delicious homemade cherry clafoutis, delicious!