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Recipe Detail Page
Cherry Clafoutis
Early Summer 2012
A clafoutis is a cross between baked custard and an oven-baked crepe. It is a simple dessert but delicious when served warm with whipped cream. It is at its best when served with cherries, but you can use any stone fruits that you like with this dessert. A cherry pitter is the easiest way to remove stones but it is not necessary. The clafoutis I have been fortunate enough to try in France never used pitted cherries.
1/3 cup (80 mL) granulated sugar
¼ cup (60 mL) all-purpose flour
3 large eggs
1½ cups (375 mL) milk
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) grated lemon rind
Pinch salt
1 lb (500 g) cherries, pitted (if desired)
2 tsp (10 mL) butter
1 Butter a round 9-inch (23-cm) cake pan and sprinkle with 1 tbsp (15 mL) sugar. Reserve.
2 Combine flour and remaining sugar in a large bowl. Whisk together eggs, milk, vanilla, grated lemon rind and salt in a small bowl. Whisk egg mixture into flour mixture and let stand for 15 minutes.
3 Preheat the oven to 425°F (220°C).
4 Pour a film of batter on bottom of prepared cake pan. Scatter cherries over layer of batter and cover with remaining batter. Dot with 2 tsp (10 mL) butter and bake for 25 to 35 minutes or until puffed and brown.
Serves 4
