Summer is the perfect time for desserts that take minimal effort to prepare, only a few staple ingredients and use fresh, seasonal fruits as the star of the show. Clafoutis – a basic, yet spectacular, dessert from France fits the bill perfectly.
A clafoutis is also simple and fast to prepare since it only uses one bowl and one pan. It’s fun to watch it change as it puffs and grows, turns golden and then deflates out of the oven and kids love to help with the mixing and pouring.
While a traditional Clafoutis uses cherries, any ripe fruit that doesn’t give off too much juice can be used. Wonderful substitutions would be raspberries, blackberries or blueberries – or even a combination – as well as peaches! The fruit is held together with a simple, crepe-like batter that couldn’t be easier to prepare. The dessert can be served warm, cold or even at room temperature and makes a special addition to a brunch table.
PREP TIME: 10 minutes
TOTAL TIME: 1 hour
2 cups of fresh cherries, pitted and cut in half
1 1/3 cup whole milk
1/3 cup evaporated cane sugar
4 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
1/8 teaspoon fine sea salt
3/4 cup all-purpose flour
1 tablespoon butter
additional sugar for sprinkling (about 2 tablespoons)
- Preheat oven to 350 degrees F.
- On the stovetop, over low heat, melt the butter in a 10-inch ovenproof skillet. Turn off the heat and add the cherries to the pan.
- In a large bowl, whisk all ingredients except for the flour together well. Slowly add the flour while whisking to combine until just smooth, but don’t over mix. It will probably be a bit lumpy and you can strain it through a fine mesh sieve before pouring the batter over the cherries in the pan if needed.
- Sprinkle the batter and cherry mixture with the additional sugar.
- Bake the clafoutis in the oven for 45-50 minutes or until it is golden and the sides have puffed and the center is set. It will deflate immediately out of the oven.
- Serve slightly warm, at room temperature or cold.