Making Summer Memories: Cherry Clafoutis
Every summer, baking clafoutis marks the start of the season with locally foraged cherries or a fresh batch from the farmers’ market.
Cherry clafoutis is the easiest dessert you’ll make this summer. The batter is a simple mixture of flour, sugar, milk, and eggs, poured over cherries, then baked until golden and puffy.
Ingredients
SERVINGS: 6 Serving(s)
- 1 pound cherries, washed and hulled and, if you insist, pitted
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 pinch of salt
- 4 large eggs
- 1¼ cup of either 2% or whole milk
- ½ teaspoon natural vanilla extract
Preparation
Resist the urge to change the ingredient proportions — they are perfect as they are.
Preheat the oven to 350°F. Generously butter a glass or ceramic baking dish.
Cover with a single layer of tightly packed cherries.
In a large bowl, combine the flour, sugar, and salt. Add the eggs one at a time, mixing well after each addition. Gradually add the milk, continuing to mix until the batter is smooth. Add the vanilla, mix a little more, and pour over the cherries.
Bake for 40 to 50 minutes or until the surface of the clafoutis is puffy, golden, and an inserted toothpick comes out clean.
About this recipe
Notes: You can make clafoutis with other stone fruits, such as sour cherries, apricots, and prune plums. Blueberries work well, too. Out-of-season, you can use frozen cherries: thaw in the refrigerator overnight, then drain and pat the cherries dry before proceeding with the recipe.
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