This custardy French classic is great for those days when you don't feel like rolling out a crust—just scatter the bottom of a cast-iron skillet with fruit, buzz the batter in a blender, and bake until browned and puffy.
About This Recipe
|Yield:||6 to 8|
|This recipe appears in:||Bake the Book: Cherry Clafoutis|
- 4 cups sweet cherries
- 1/2 cup turbinado or Demerara sugar
- 1 to 2 tablespoons kirsch
- 6 eggs
- 1 cup whole milk
- 2/3 cup crème fraîche
- 2 teaspoons pure vanilla extract
- 6 tablespoons flour
- Pinch salt
- 1/3 cup sliced almonds, lightly toasted
- Confectioners’ sugar (optional)
Wash and stem the cherries and pit if you prefer; pat dry. In a bowl, toss the cherries with 2 tablespoons of the sugar and the kirsch, more or less as you like to taste. Set aside at room temperature for at least 20 minutes, allowing the flavors to meld.
Preheat the oven to 400°F.
Generously butter a 9-inch cast-iron skillet or earthenware dish. Scatter the cherries in the bottom of the dish.
Combine the remaining 6 tablespoons sugar, the eggs, milk, crème fraîche, vanilla, flour, and salt in a blender. Blend to combine thoroughly; strain if necessary to remove any lumps of flour, then whisk back in by hand.
Pour the custard over the cherries. Bake the clafoutis for 35 to 40 minutes, until puffy and golden and just set in the middle. Sprinkle with toasted almonds and dust with confectioners’ sugar, if you like, before serving.