I hated clafoutis. And for a good reason. The first time I had a clafoutis was during a picnic on Île St-Louis. The scene was always picture perfect, the weather gorgeous, the cheeses marvelous and the wine free-flowing. But somehow, we always failed on the dessert department. No one really cared much for dessert but someone would always manage to bring a supermarket pie/cake. Horrid. Of course.
I have made savoury clafoutis before with great results. But the sweet version never tempted me. Maybe it was because I have never tasted a properly made cherry clafoutis before. And so continued to believe that all cherry clafoutis were insipid with a slight metalic taste.. That is until Dorie enlightened me.
This clafoutis recipe was so easy and so quick to assemble (no pitting here.. always a plus in my book). I did however, replace the heavy cream with sour cream. It didn’t seem to make a significant difference to me. The difficult part was waiting for the clafoutis to bake for 35 minutes, filling my whole apartment with heavenly smell and then having to wait some more for it to cool down before I could dust it with some icing sugar. The result was fantastic. My husband and I couldn’t help gulfing half of it down as our pre dinner “snack”. Of course it was no trouble at all finishing the other half after dinner either. Another great Dorie recipe that I would come back to again and again.
Whole Cherry Clafoutis (in 5 steps)
- Rinse cherries well. Let them dry and pick off their stems. Leave the pits inside.
- Make a custard. Beat eggs until frothy. Add sugar, vanilla essence and mix well.
- Add in flour and incorporate milk and sour cream.
- Bake for 35 minutes at 180C.
- Let cool and dust with icing sugar.
The complete recipe can be found in Dorie Greenspan’s “Around My French Table”.
- Dorie Greenspan’s book: “Around My French Table”
- French Fridays with Dorie
- Amazon page for Dorie’s book