Serious Eats: Recipes

French in a Flash: Cheated Cherry Clafoutis

[Photographs: Kerry Saretsky]

Cherry clafoutis is a dessert from the Limousin region of France, where, traditionally, it is served with unpitted cherries baked inside. Certainly a good trick to prevent your eating your cake too quickly.

I love it for the holidays because it is a family dessert—wholesome, rustic, and simple, but punctuated with those Christmas red, Rudolph nose cherries. Serve with vanilla ice cream and crushed green pistachio nuts and you have the perfect thing to eat while waiting for Santa to shimmy down the chimney.

I have forever heard of clafoutis batters being referred to as a pancake batter, so I wondered if I could make things easier for myself by experimenting with pancake mix. The result is a crumbly version of clafoutis, not as custardy as some may be used to, but not too sweet, and hearty and warming as can be. And between roasting chestnuts, hanging mistletoe, and stuffing stockings, I take all the help I can get.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.


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