If you are new to the world of clafoutis–welcome–you are in for a big treat. It’s an incredibly simple dessert. You make a crepe batter in a blender, pour it into a baking pan over lightly sweetened fruit – clafoutis offers tremendous bang for the buck. As cherries are in season, this particular recipe calls for them, but clafoutis are delicious with a myriad of fruit. I love them with peaches, with plums, and with blackberries. I also love that they are as yummy for breakfast as they are for dessert and – in my opinion – as good cold from the fridge, as warm from the oven.
To take a peek at the original blog post for my cherry clafoutis, and to peruse my collection of original recipes, click here.
- 4 rounded cups of pitted cherries (about 1 1/2 pounds whole cherries)
- 3 Tbsp Turbinado sugar, and additional for sprinkling
- 2 large eggs
- 2 yolks
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- scant 1/4 tsp almond extract
- 1/2 cup granulated sugar
- 3/4 cup buttermilk
- 3/4 cup heavy cream
- confectioners’ sugar for dusting
Preheat the oven to 400-degrees. Spray or butter a 2 quart baking dish and set aside.
Place the cherries in a medium sized bowl, sprinkle with the Turbinado sugar and place in the prepared pan. Combine the remaining ingredients in a blender (I used a Vita Mix) and blend til smooth (if you are worried about lumpiness, you can strain the batter – I did not).
Pour the batter over the cherries and sprinkle the top with additional Turbinado sugar. Place in the oven and bake for 30 to 40 minutes til the top puffs up, the color is golden, and it is just set. Let cool slightly, dust with confectioners’ sugar, and serve. Or, let come to room temp, and then refrigerate and eat for breakfast (or any meal that suits your fancy).