Clafoutis is a genius dessert. Part custard, part pancake, part tart-like, it’s a great dessert that’s not too sweet and can even be eaten for breakfast. With no crust and no butter it’s like you’re practically doing yourself a favor. It’s traditionally made with unpitted cherries to impart a characteristic flavor but in the recipe below I omitted the pits. Additionally, you can use any type of fruit that you desire- raspberries, peaches, pears, etc. This traditional clafoutis is a perfect way to use up the last of those summer cherries!
Clafoutis aux Cerises (Cherry Clafoutis)
Total Time 1 hour
• 4 eggs
• 1/2 cup sugar
• 1 1/2 cups whole milk
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 3/4 cup all purpose flour
• 3 cups cherries (about 16 cherries/cup), pitted and halved
• 1 tablespoon butter cut into small pieces plus more for pan
• powdered sugar (optional)
Preheat oven to 425°. Generously butter and flour a tart pan. Whisk eggs, sugar, milk, salt and vanilla until smooth. Mix in flour.
Pour batter into buttered pan, then add cherries evenly (they’ll float). Dot the top with the butter. Place a cookie sheet underneath the pan to catch any drippings as the clafoutis will expand in the oven (and then later fall). Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 35-40 minutes. Dust with powdered sugar and serve warm, room temp or refrigerated.