Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard.
'clafoutis' on Serious Eats
This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate.
This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness.
Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette.
How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves.
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.
The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Once cooled and arranged in a baking pan, an eggy batter is poured over them and the cake is baked until slightly browned and puffy.
I was truly sold on this cherry clafoutis the next day, when I had a sliver straight out of the refrigerator; the flavor and texture of the custard were best when it was cold. Pitting the cherries takes some time, but otherwise this is truly a lightning-fast batter.
©iStockPhoto.com/Stafford Studios If you're wondering how to get the kids off your hands while you fix Mother's Day brunch this weekend, why not try making them your sous chefs? It'll be fun for them, it'll be less work for you,...