My French Classical Cuisine course in culinary school was an amazing experience where we created everything from elaborate fancy meals to simple provincial dishes, all were memorable and delicious. One of the simplest, most comforting homestyle desserts we were introduced to was Cherry Clafoutis. Although it was almost 6 years ago, I remember every bite of this simple, puffy, fruity, pancake-like dessert like it was yesterday. I think I must have forgotten how easy it was to make because it took me until I became a teacher of cultural foods last year to finally make it again. The recipe below is not the one I was given in school, but I have played around with the measurements on this and found this formula works well and lives up to my memory of the original. Although I sometimes find it hard to part with the fresh, pure taste of summer fruit and often shy away from cooking it all, this dessert is well worth the flavor of seasonal fresh cherries rather than canned. This can also be made with almost any other fruit, the next to try on my list is blueberries.
- 3 eggs
- 3/4 cup milk ( you can use low-fat – I have made it both ways)
- 1/2 cup sugar
- sprinkle of salt
- 1/2 cup flour
- 2 cups pitted cherries
Pre-heat the oven to 450 degrees.
Whisk milk,eggs, salt and sugar together in a bowl. Stir in flour and mix until just combined.
Using the back of a wide chef’s knife, push down on the cherries. This will allow you to easily pull the cherry apart and release the pit. There will be juice that splatters – do not wear good clothes to do this!
Butter and flour 4 ramekins and divide cherries evenly amongst each dish.
Place each ramekin on a sheet pan and cover each with the batter and bake at 450 until golden brown and toothpick inserted in the center comes out clean, about 30 minutes.