The other day I asked what you would do with a bucket full of cherries and some of you suggested clafoutis, which is a simple and brilliant French dessert. Clafoutis starts with a baking dish of cherries covered in a thin egg batter. When baked, this batter turns velvety and flan-like. Originating from the Limousin region of France, the dish was developed to showcase the beautiful cherries from this area. Some recipes will instruct you to bake the clafoutis with whole cherries as the pits are said to add depth of flavor to the batter. However pitted cherries make this easier to scarf, which you will want to do once the sweet smell of baking clafoutis fills your kitchen!
- 2 cups of pitted sweet cherries*
- 1 cup and 2 tbsps of whole milk
- 2 tbsps and 1 tsp of unsalted butter
- 3 extra-large eggs
- 1/4 cup and 2 tsps of granulated sugar
- 1/2 tsp of kosher salt
- 3/4 cup of all-purpose flour, sifted
- a heaping spoonful of powdered sugar
*If you don't have a cherry pitter (like me) there are some inventive methods to removing the pits. I used a large star piping tip and pushed it through the top of the cherry. Just twist and the pit comes right out! You can also use a paper clip to pit cherries by unfolding the paper clip and using either the smaller or larger end to insert into the top of the cherry and loosen the pit.
Heat the milk and 2 tbsps of butter in a small sauce pan until warm.
Beat the eggs together in a large bowl and add 1/2 cup of sugar, sifted flour and salt. Continue whisking and add the warm milk and butter until completely incorporated. The batter will be very thin. Let the batter rest at room temperature for one hour.
Pre-heat an oven to 375 degrees. Butter a 10-inch deep cast-iron skillet or baking dish. Sprinkle the 2 tsps of granulated sugar to coat the bottom of the pan. Place the cherries in the bottom of the skillet and pour the batter over. Bake for 45 minutes until puffy and golden brown.
Let the clafoutis cool a bit and then using a fine mesh sieve, dust some powdered sugar to finish it off.
Enjoy it warm or at room temperature– both ways are lovely!
(Recipe adapted from Sunday Suppers At Lucques)