My blogging is backed up because I’ve been busy cooking, but here’s a quickie I wanted to share. Clafoutis is a French dessert I’ve been meaning to make for ages, and had never gotten around to until a couple of weeks ago. Don’t make the same mistake – it’s so easy and so delicious that it should be part of your regular repertoire.
Classic clafoutis is traditionally made with cherries, pit in, but they’re commonly made with all kinds of stone fruit too. I made mine with cherries as well as it’s what’s been in season. This afternoon I picked up a giant bucket of pre-pitted Ontario sour cherries from Fiesta Farms – run over and get one too! I’m going to can most of them but I made a clafoutis for dessert tonight as well.
The recipe I used is from the blog ceres & bacchus, via Smitten Kitchen, reproduced, Canadianized and slightly modified below. It’s a very eggy batter and the taste is more akin to a crepe than a cake. Don’t make it in a springform pan like I did the first time – it will leak out the bottom and you’ll end up with a tasty but messy layer below the pan.
Sour cherry clafoutis
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup milk
1 tsp vanilla
Optional: 1 tbsp rum
2 cups cherries (pitted or not: your call)
Pre-heat the oven to 400 F. Beat the sugar and the eggs with a wire whisk until they turn lighter in colour. Gradually add the butter, beating to incorporate. Add the flour all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time. Add the vanilla, and the rum if you are using it, mixing well. The batter should be very smooth and shiny.
Place the cherries in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. (I used an 8-inch square baking pan.) Pour the batter over the fruit. Bake in the pre-heated oven, approximately 30-40 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before turning out onto a plate and serving. (But if you’re in a hurry, you can dig it out sooner.) Serve warm or at room temperature. Leftovers are excellent for breakfast.
This is good served with whipped cream (unsweetened) or plain yogurt.