Cherry season is in full swing and we take advantage of these few short weeks be packing our refrigerator full of cherries – both red and rainier. We generally eat them plain, enjoying the sweet, firm fruit as an after-dinner or mid-day snack. However, I wanted to get a little creative to see what else I could do with these guys.
Clafoutis is something that I have been meaning to make for awhile now, not quite understanding what it was. Is it cake? Custard? What does it taste like? Where does it come from?
Well, the only way to get my answer was to finally buck-up and make the darn thing, so I did, with the help of this article from Serious Eats. And now I have my answers. The flavor is very similar to that of a dutch baby but with a thicker, richer, more custard-y center. The center should be set, so it won’t be pudding-style creamy, but it will still be soft and almost pillowy.
Cherries are traditional, but if that’s not your style you can substitute stone fruits like apricot or peach, or probably even berries would do (though they may be more prone to bursting). I left my cherries whole but did pit them as our annual cherry consumption warrants owning this helpful little gadget – which makes pitting cherries easy as pie. (Well, probably easier than pie, actually.) You can halve the cherries if you like or leave the pits in, but I find that would make eating the clafoutis much less enjoyable.
While traditionally served for dessert, I think this would fare equally as well as a breakfast or brunch dish in place of a dutch baby, pancakes, or other bready sweet. Plus it has fruit, which means it’s good for you! You can enjoy your clafoutis warm or room temperature, or cold from the fridge for a midnight snack. I recommend a gentle dusting of powdered sugar, though it will still be delicious plain, or with a healthy dollop of whipped cream – the choice is yours!
- 1/2 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract (optional)
- 3/4 pound sweet cherries, pitted
- Powdered sugar, for serving
- Whipped cream , for serving (optional)
- Preheat oven to 350F degrees and butter a 9-inch or 10-inch cast iron or nonstick skillet. (I used this one)
- Scatter cherries (or other fruit) into the bottom of the buttered pan.
- In a medium bowl, whisk flour, sugar, and salt until combined.
- Add remaining ingredients and whisk until the batter is smooth and lump-free.
- Pour batter into the pan, over the fruit, and place pan on a baking sheet (in case it overflows) and carefully place into the oven.
- Bake for 45 to 50 minutes, until the center is set and a toothpick inserted into the center comes out clean.
- Cool slightly before serving. Serve directly from the pan or carefully transfer onto a serving plate. Sprinkle with powdered sugar and enjoy!
[ Recipe from Serious Eats ]