So, what the heck is a clafoutis anyway?
Pronounced kla-foo-tee, it is a delicious French dessert that's best described as a big, fluffy, fruit-filled pancake.
- Softened, unsalted butter or non-stick spray for greasing the baking dish
- 1 tablespoon plus 1/3 cup sugar, divided
- 3 cups fresh cherries, stemmed and pitted (you can sub the same amount of frozen cherries, just make sure they're thawed and drained)
- 3 eggs
- 3/4 cup whole milk
- 3/4 heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Confectioner's sugar for dusting
- Preheat your oven to 375 degrees F.
- Grease the bottom and sides of a 9-inch pie plate with butter. Sprinkle the bottom of the dish evenly with 1 tablespoon of sugar. Rotate the dish to coat the sides. Pour the cherries into the dish and distribute evenly.
- In a blender, blend together the eggs, milk, cream, and vanilla. Add the remaining sugar, flour, and salt, and blend until smooth (~1 minute). If you don't have a blender handy, you can do the same thing with a bowl and whisk. Just make sure there are no clumps of flour.
- Pour the batter over the cherries.
- Bake for about 35 minutes. The clafoutis should be golden brown, puffed at the edges, and set in the center. (If you're not sure, take a butter knife and poke through the middle--it should come back clean).
- Allow to cool for 5-10 minutes and dust with confectioner's sugar.
Take it up a notch
And serve with whipped cream. Combine 1 cup heavy whipping cream, 2 tablespoons confectioner's sugar, and 1/2 teaspoon of vanilla. Whisk on high until medium to stiff peaks (~1 minute).
Try a little variety
You can make this recipe with sliced plums, sliced pears, raspberries, and blueberries...but cherry is my personal fave.
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