Cherry Clafoutis

15 minutes prep 50 - 60 minutes active cooking 65 - 75 minutes total

Makes 4 - 6 servings

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To a traditionalist from the sparsely populated farming region of Limousin in southwestern France, cherry clafoutis is redundant.

If a slightly sweet, custardy baked pancake is filled with anything besides cherries, it’s a flaugnarde. But here and almost everywhere else, including the fruity modifier makes it much easier to explain what clafoutis means.

And while cherry pie might be the most well-known cherry-based dessert, clafoutis (pronounced kla-FOO-tee) is what you should be making right now, when local sweet cherries are in season. It’s quick and easy, even with a few minutes of pitting, and you can eat it hot from the oven with some whipped cream for dessert or cold the next morning for breakfast.

What You'll Need

Ingredients

3/4 pound of sweet cherries, pitted
1/2 cup of all purpose flour
5 tablespoons, divided sugar
1/4 teaspoon of kosher sea salt
2 lightly beaten farm fresh eggs
1 cup of whole milk
1/8 teaspoon of vanilla extract
2 tablespoons + more for greasing Madre Terra extra virgin olive oil
1-2 tablespoons of powdered sugar, for serving
Whipped cream, for serving

Equipment

1 - 9" Skillet
1 Chopstick
1 Blender, Food Processor, or Mixing Bowl
1 Mesh Strainer
Measuring Cups
Measuring Spoons

What you'll have to do

Step 1

Heat your oven to 350F.

Use a chopstick to pit the cherries by holding the fruit securely on a cutting board and poking the chopstick into the stem end. It’s messy and you’ll probably break a few cherries, but that’s okay.

Step 2

Pour a little olive oil into a 9 inch skillet and spread it around, then add the cherries. There should be enough to cover the bottom and then some.

Step 3

Mix together 1/2 cup flour, 3 tablespoons of the sugar, and 1/4 teaspoon salt, then beat in 2 eggs, 1 cup milk, 1/8 teaspoon vanilla extract, and 2 tablespoons olive oil until you have a smooth batter. You could do this in a blender or food processor if you don’t mind the extra time to clean it.

Step 4

Pour the batter over the cherries, sprinkle the remaining 2 tablespoons of sugar over the top, and slide the skillet into the oven, Cook for 50-60 minutes or until the top is nicely browned.

Step 5

Put a spoonful of powdered sugar into a fine mesh strainer, then tap it gently while moving it over the clafoutis to create a light, even dusting. Serve warm with a little whipped cream if desired.