Cherry Clafoutis

4 Aug

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.

Advertisements

3 Responses to “Cherry Clafoutis”

  1. Karen August 6, 2010 at 3:06 pm #

    Hi Lauren–I’m making these today. I picked blueberries and froze a few batches-will try it! Can’t wait. YUM
    Thanks

    • lemreg August 6, 2010 at 3:10 pm #

      You are making them with blueberries? Tell me how they come out! You are gonna love them they are so easy and delicious!

Trackbacks/Pingbacks

  1. Peach Clafouti – The best dessert EVER « Lessons in Food - August 9, 2011

    […] a light and airy baked custard that gently hangs on to barely cooked seasonal fruit, such as cherries or in this case peaches. It’s not to sweet and only needs a quick dusting of powdered sugar […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: