This cherry clafoutis recipe is so simple that we have included it as one of our easy recipes for kids. It could also go in the category for adults who want to eat something delicious for dessert but have next to no time.
Cherries are layered in a buttered baking dish and then covered in a vanilla scented custard. Absolutely divine when it is warm from the oven, you can also allow the custard to cool and become firm. It is even good for breakfast the next day!
By varying the fruit, this basic recipe can be used to make all sorts of clafoutis.
A clafoutis (claw foo tee) seems an appropriate name for this popular French preparation. It is an unusually clunky sounding French word and captures the unpretentious nature of the dish. The word may or may not derive from a word in patois that means to nail in. Some people speculate that the cherries look like nails that have been hammered into the custard.
The cherry clafoutis recipe though is probably the most popular version. Normally the fruit is not pitted for this dessert. It is said that the pits add extra flavor, which provides a most perfect excuse for avoiding the chore of pitting. Do always remember though to tell people about the pits before they take a bite!
You can of course pit the cherries if you wish.
Preparation Time: 15 minutes
Bake Time: 45 minutes
Makes 6 servings
Use an equivalent amount of blueberries, raspberries, blackberries, or sliced peaches, plums, or apricots.
You can add two teaspoons of baking powder to the flour, sugar and salt. This will give your clafoutis a little rise and result in a more puffy custard.
For a little extra flavor, a teaspoon of cinnamon can also be added in with the flour, sugar and salt.
A clafoutis can be made with any fruit that you might use to make a tart or pie. Berries work especially well, but you can also use apples, apricots, peaches, plums or pears.
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