It has been cherry paradise this year! The cherries seem to be in season longer than usual (am I imagining this?), constantly discounted, and crisp and sweet, just the way a cherry should be. If you love cherries like I do, it couldn’t be better. I have been making the most of the cherry abundance by eating plenty, making cherry kombucha, and by frequently making this recipe.
Do you remember the line in Shrek where the donkey says that everyone loves waffles? In the French version, donkey says everyone loves clafoutis, and it’s true. If you’re looking for an easy recipe to bring to a dinner party or potluck or just to use up uneaten cherries (do those exist?), this one is sure to impress and no one ever need know how simple it is. It’s a classic French dessert that is something like a flan and once you’ve tried making it, you will surely come back to it.
Purists would tell you to leave the pits in the cherries. They’re supposed to give a little extra something to the recipe. Personally, I have tried with the pits and noticed no special flavor but a lot more hassle to eat and I would never feed it to my kids that way, so I say leave them out (my 4-year-old loves to remove them for me with our cherry pitter!). I’ve also tried it with frozen cherries and don’t recommend it unless it’s past cherry season and you really have to try it straight away. You will want to decrease the milk as the cherries will produce quite a bit of liquid as they thaw.
My version of clafoutis has much less sugar than most so the cherries are truly the star. I’m sure you won’t miss it.
- 1 lb cherries, pits removed
- 5 medium-sized eggs
- 2 T melted butter (I use salted)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 cup whole milk
- 1 T butter, softened
- 1 tsp orange flower extract (divine, but if you wish you could substitute 1/2 tsp each of vanilla and almond)
- Icing sugar for sprinkling
- Preheat oven to 350F.
- Smear butter all over a large baking dish.
- Whisk all eggs together in a mixing bowl, then whisk in milk, then butter, then sugar, then orange flower extract, and finally flour. A bit of lumps is perfectly normal but whisk it to be as smooth as you can get.
- Arrange cherries along bottom of baking dish in a singlelayer (if they pile on top in a second layer, that’s fine as long as the bottom is covered).
- Pour batter over cherries.
6. Bake for 35 minutes. The edges should start to pull away from the dish when it’s done. If it isn’t, let it cook a little longer. It may look moist in the center but don’t worry, it will be fine once it’s cooled and set.
7. Sprinkle a little bit of icing sugar and serve once it’s cooled down.
I hope you enjoy! Do you have a favorite cherry recipe?