Cherry clafoutis (pronounced like claw-foo-tee) is a very French dessert. Don’t be intimidated though. Secret is it’s very easy to make. My daughter N and I made this very early one morning to take to a family cookout. We always have such fun baking together, singing, dancing and laughing as we go. She kept asking me to repeat the name and how to spell it. At 2:30 in the morning that’s pretty funny stuff.
The hardest part is pitting the cherries. I don’t have a cherry pitter. Do you? I tried the drinking straw trick. It works but it’s really slow and you have to replace your straw pieces often. I gave up on that and just used my hands. The drawback is dark stains for a week. But well worth it. This is delicious! I’m sure you could try using other fruits as well. Don’t be afraid to experiment. You’ll find the original recipe here.
1 1/4 lbs. fresh cherries
4 large eggs
1/2 cup granulated sugar
3/4 cup all-purpose flour
1/4 tsp. kosher salt
1 tsp. vanilla extract (or 1/2 tsp. vanilla and 1/2 tsp. almond extract
1 cup milk (or heavy cream)
2 Tbs. unsalted butter, melted and cooled slightly
Butter and sugar for coating the pie dish
Preheat oven to 350 degrees. Grease a 10 inch glass pie dish with butter and dust with sugar. Set aside.
Wash and pat dry the cherries. Remove pits and place cherries in a single layer in the prepared pie dish. Crack eggs into a medium sized mixing bowl. Add the sugar and beat with a whisk or electric hand mixer until smooth and sugar is incorporated into the eggs. Add the flour and salt. Mix until smooth. Add the vanilla and milk. Mix until well combined. Whisk in the melted butter. Pour into prepared pan overtop the cherries. Bake at 350 degrees for 40-45 minutes or until puffed and golden brown. Remove from the oven and cool on a wire rack. Before serving sprinkle with powdered sugar. Enjoy!
Wishing you love, laughter and cake,