It’s summer! ‘Tis the season for lots of fresh fruits and veggies, and one of those is cherries. Cherries have been on sale at my local grocery store for the past few weeks and it’s hard to resist not picking up a bag every time I am there. Once I get them home I realize it’s going to be a challenge for just two people (my fiance and I) to eat all these cherries before they go bad.
Because of this, it didn’t take me long to decide exactly what to make for my first recipe contribution to Miss A – a Cherry Clafoutis! Clafoutis (pronounced cla-fou-TI) is a recipe that will help you put those fresh, juicy cherries to good (and might I add delicious) use! It’s also super simple, which is always a plus. I’ve seen a lot of versions of this recipe posted on different food sites and blogs and it’s always listed as a dessert, which it technically is. However, since this version uses 4 eggs, which is ALMOST on the level of a quiche, you totally have my blessing to eat this for breakfast. Which I plan on doing.
- About 1lb. fresh cherries, pitted (fresh is best! Frozen can be used too, if you find yourself making this in December)
- ½ cup sugar
- ½ cup flour
- 1 cup milk or heavy cream (I used almond milk)
- 4 eggs
- 4 tbsp. butter, melted
- 2 tsp. vanilla extract
- 1 tbsp. confectioners’ sugar for sprinkling over the finished product
Preheat oven to 350 degrees. Grease a square baking dish (I used an 8×8 glass dish) and, after pitting, spread the pitted cherries all along the bottom.
I attempted to mix all the rest of the ingredients together in my blender to make the batter but this didn’t work out so well. My batter came out looking clumpier than I wanted. I recommend beating the eggs together with the milk or cream and butter, then slowly beat in the flour, sugar and vanilla.
Once the batter is a completely mixed together just pour right over the cherries in the dish. Stick it in the oven and let bake for about 55 minutes. NOTE: If you use a larger dish, like a 9×9, you probably only have to bake this for 45 minutes.
After a while, you should start to see the Clafoutis poof up all pretty and the edges will start to brown. You’ll know you’re done baking when you stick a knife or toothpick into the middle of the dish and it comes out clean.
1 hour and a half including time to pit the cherries and baking