I made Clafoutis many years ago, but it has been forgotten in my recipe file. Then, last May, blogger friend, Barbara at Moveable Feasts made this recipe and I knew I had to put these beautiful cherries into this magical cake batter. It was so worth it. It is almost like a pie, almost like a cake and almost like a pudding consistency. The best of all worlds, right?
The recipe is simple and easy and put together quickly and the result is wonderful.
If you are fortunate to live near the black cherries, like in the NW part of the USA, give this a try. It should be served warm, and I even had some reheated in the microwave for breakfast!!!Cherry Clafoutis
2 cups black cherries
3 eggs
1/2 cup sugar
1/2 cup melted butter
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
Heat oven to 400 degrees. Butter glass pan and scatter cherries over the bottom. Leaving the pits in gives an almond flavor, but since I am far from my dentist, I pitted those little babies.
Beat eggs and sugar. Add melted butter. Add flour all at once. Beat together and slowly add the milk and vanilla.
Pour over the cherries and bake 30 to 40 minutes. Cool at least 15 minutes before serving. Enjoy!!!
This is one of my favorite French desserts and your recipe is perfection. I can't wait to give it a try. I hope you are having a great day. Blessings...Mary
ReplyDeleteThis does look easy to make, and I see these often on blogs. I think you've given me the final push to join in on the Clafouti Club!
ReplyDeleteIt's in the mid 50's here and sun has become a rare commodity this summer. I hope we have an Indian summer!
Yum, yum and yum again. I love fresh cherries. While traveling in France we came upon many rainier cherry trees. The cherries were addictive. I could not stop eating them.
ReplyDeleteThese Montana black cherries would prove the same fate for me. I would just eat them till I feel over. :-)
I made this the other day with some of my frozen cherries, it really is a yummy recipe. Diane
ReplyDeleteYum! We always pick-you-own cherries on the southern shores of Lake Erie, near Westfield, New York, but they ripen around July 4th. But the stores are still full of Washington cherries, and I think I have to try this. It looks wonderful.
ReplyDeleteAren't the Flathead Cherries so delicious! I bought 13# of them last week and made Brandied Cherries - so good! I also froze enough to make a pie as requested by DH :)
ReplyDeleteI have a lovely black cherry tree in my yard and last year I had so many cherries. I went online and found cherry clafouti. I had never heard of it, but oh was it delicious. I didn't have any cherries this year, but have enough in the freezer to make one more clafouti from last years cherries. Now you have inspired me to make it. Soon there will be cherry clafouti here. Oh, yummmm!
ReplyDeleteWe love a clafoutis and yours looks perfect with those gorgeous local Montana cherries.
ReplyDeleteSam
I've never had a cherry clafoutis but I have always wanted to try one. Yours looks delicious!
ReplyDeleteI love that dessert. Cherries are gone here now. On to peaches.
ReplyDeleteI've never tried making a Claflouti but often thought how delicious they looked. You are so lucky to have such beautiful cherries. Door County cherries will have to do ;)
ReplyDeleteI love clafouti for breakfast or dessert or both. Looks delicious!
ReplyDeleteBest,
Bonnie
You are giving me the urge; printing this one out. I've been wanting to make this forever. Checking your recipes for Quinoa; Thank you.
ReplyDeleteRita
I love Clafoutis! What scrumptious looking cherries too. Sadly the birds take most of ours.
ReplyDeleteSusan, I added a note in my comment section about green papaya salad. Yes, it is delicious--a favorite of mine.
ReplyDeleteBest,
Bonnie
Love big black cherries, we have them here in our district, just not until November - January. Must try your recipe then.
ReplyDelete