Someday I’ll start a blog dedicated to mid-afternoon snacking. Until then, I’ll post this recipe for cherry clafoutis. This one is so easy to make and I tweaked it so there is less sugar – but if your cherries are on the sour end you might want to add 1 or 2 tablespoons more sugar to balance. It’s a great dish if your cherries have been in the fridge a couple days past their prime. The result is an eggy, fruity, cobblery dessert that is great with morning coffee or after dinner.
The batter is a thin flour & egg mixture, marginally thicker than crepe batter. Be sure to sift your flour to minimize clumping with the milk and egg, and incorporate slowly letting wet ingredients take it up at their own pace. Liberally butter and dust your baking pan with flour, or use a non-stick pan.
Each bite releases tarty cherry deliciousness, wrapped in sweet pillowy cake.
Prep Time: 10 mins
Cooking Time: 50 mins
Total Time: 60 mins
- 3 cups (675 grams) sweet cherries, pitted
- 1 1/4 cup (313 milliliters) whole milk
- 1/3 cup (113 grams), plus 1 tablespoon sugar
- 3 eggs
- 1/2 cup (64 grams) all purpose flour
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- powdered sugar, for garnish
- Preheat the oven to 350ºF (177ºC).
- In a stand mixer, combine the milk, 1/3 cup (113 grams) sugar, eggs, flour, salt and vanilla and blend till smooth.
- Butter and flour a baking dish and pour 1/4 inch (0.64 centimeters) layer of batter into the the dish. Place the dish in the oven for about 7 mins until a film forms on top of the batter.
- Remove the dish from the oven, distribute the cherries and spread the remaining 1 tablespoon of sugar into the dish.
- Return the dish to the oven and bake for 50 mins. The cake is done when a chopstick/skewer inserted to the cake comes out clean.
- Dust with powdered sugar, slice and serve.