Le Clafoutis Rustique aux Cerises
Le Clafoutis Rustique aux Cerises·(luh klah-foo-TEE roos-TEEK oh suh-REEZ)
L'Apéro et Les Petites Célébrations: Gatherings and Rituals
In the Limousin region of France, the arrival of dark cherries means clafoutis in every oven. It is the ultimate grandmother's dessert: deeply unpretentious, utilizing simple pantry staples, and requiring nothing more than a bowl and a whisk. Traditionalists will fight you to leave the cherry pits intact, as they lend a distinct, woody almond flavor to the batter as it bakes. We are going to respect the hustle, save you a trip to the dentist by pitting the cherries, and cheat that exact authentic flavor with a drop of good almond extract. The result lands beautifully between a custardy flan and a Dutch baby pancake, anchored by a caramelized, buttery edge.
Before you start
Thaw and dry frozen cherries completely if using.
While fresh cherries are best, you can absolutely make this year-round with frozen fruit. Just thaw them completely and pat them very dry with paper towels to prevent a soggy, watered-down batter.
Ingredients
- sweet dark cherries1 lb
- eggs3 large
- granulated sugar1/2 cup
- all-purpose flour1/2 cup
- kosher salt1/4 tsp
- whole milk1 cup
- heavy cream1/4 cup
- unsalted butter2 tbsp
- unsalted butter1 tbsp
- pure vanilla extract1 tsp
- pure almond extract1/2 tsp
- powdered sugar1 tbsp
Method
- 01
Preheat the oven to 375°F and generously grease a 9-inch ceramic dish with the softened butter.
Do not skimp here; the butter is what gives the edges that slightly chewy, caramelized crust. Scatter the pitted cherries evenly across the bottom of the dish.
- 02
Whisk the eggs and granulated sugar vigorously in a large bowl until pale and frothy.
Add the flour and salt, whisking until you have a smooth, thick paste.
- 03
Slowly pour in the milk and cream while whisking continuously to avoid lumps.
Whisk in the melted butter, vanilla, and almond extract until you have a smooth, fluid batter akin to heavy crêpe batter.
- 04
Gently pour the batter over the cherries and bake for 35 to 45 minutes.
The clafoutis is done when the edges are puffed and deeply golden, and the center is set but still retains a slight wobble when you shake the pan.
- 05
Allow the dessert to rest on a wire rack for at least 15 minutes before serving.
It will dramatically puff up in the oven and rapidly deflate as it hits the room-temperature air. This is exactly what it is supposed to do.
- 06
Dust lightly with powdered sugar and serve warm or at room temperature.
It needs no accompaniment, but a dollop of softly whipped cream or crème fraîche never hurts.
Notes
Respecting the pit.
True Limousin grandmothers leave the pits in to release a chemical called amygdalin, which perfumes the batter. Pitting them and adding almond extract gives us that exact same magic without the dental hazard.
The blender shortcut.
If you are in a rush on a Tuesday night, throw all the batter ingredients into a blender and pulse for thirty seconds until smooth. It is a perfectly acceptable modern cheat.
Embrace the Flognarde.
You can pour this exact same batter over sliced apples, pears, or plums later in the year. Just know the French call that a flognarde; a true clafoutis requires cherries.
From Cook French in America.