Cherry Clafoutis
I know, I know… another cherry recipe. But I can’t help it. We’re right in the middle of cherry season and I just can’t get enough… especially if the cherries are Tartarians. So, this time I used them to make a clafoutis.
A clafoutis is one of the easiest desserts out there. It takes no time and is always a nice option when you want to have a sweet something with which to finish off dinner. But even better than that? If you have leftovers, you have breakfast all set up. Okay, I’ll be honest with you: you won’t have any leftovers. This clafoutis is that good. But if you do have a piece or two left… seriously… breakfast.
See, I love sweet breakfasts as much as I like desserts. Give me cinnamon french toast or pancakes dripping with hot maple syrup or a vanilla dutch baby with a pile of fruit on top… as long as it’s sweet, I’ll eat it. I don’t care what time of day it is. Remember… every so often I’ll even have breakfast for dinner. This recipe may technically be a dessert, but since it’s made with flour, butter, sugar and eggs, it’s a giant dutch baby with fruit. But I digress. See, even though it resembles a breakfast treat, this clafoutis really is a dessert. It really is meant to be eaten after lunch or dinner… unless of course you have leftovers.
But here’s the real reason why I love a clafoutis: they’re one of the easiest desserts out there to make. As a matter of fact, after you make it once or twice, you won’t even need the recipe, and you can add whatever seasonal fruits you like. In the fall I make it with apples. In the summer I make it with raspberries. And now I’ve made it with cherries. The small amount of sugar and whichever fruit you mix in makes this dessert sweet but not too sweet. It’s also not heavy like a thick piece of chocolate or cake might be. But best of all, it’s great for a potluck or block party because it can serve so many. Next to brownies or chocolate chip cookies this is one of my favorite desserts and after you make it I’m sure it’ll be yours, too… Or maybe it’ll be your new favorite breakfast. Whichever way you go, I promise I won’t judge.
Ingredients
- 1/3 cup + 1 tablespoon sugar, divided
- 1 cup fresh (or frozen) cherries, stemmed, pitted and halved
- 2 eggs
- 2/3 cup flour
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons Cherry Heering
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F and butter an 11 x 1-1/2-inch baking dish.
- Sprinkle the bottom of the dish with one tablespoon of sugar. Arrange the cherries evenly in the baking dish and set aside.
- Beat the eggs with the remaining sugar in a large bowl until light and fluffy, about 3 minutes. Gradually add the flour, milk, Cherry Heering, vanilla and salt until just combined. Set aside for about 10 minutes.
- Pour the batter over the cherries and bake until the top is golden brown and the custard is set, 30 – 35 minutes. Let cool for 5 – 10 minutes. Dust with powdered sugar and serve.
