What is clafoutis? It’s traditionally a French dessert (but I love it for breakfast!). I don’t even know how to properly describe it- it’s somewhat like a custardy dense cake that’s full of delicious fruit. In any case, it whips together so quickly that you can have it ready to go by the time your oven is preheated.
Clafoutis is one of those magical dishes that can work for either breakfast or dessert. If you want to finish it with some powdered sugar, or even some whipped cream, or ice cream to make it dessert then go for it! I tend to make it for breakfast, and because I am impatient and hungry I’ve almost always eaten it hot right out of the oven, though traditionally it’s served room temperature or chilled.
Speaking of tradish, if you want to not pit your cherries, that’s actually the traditional way to make a cherry clafoutis. I’ve done it both ways, apparently leaving the pits in is supposed to impart a subtle almond flavour, but I’ve never noticed a difference and prefer to pit my cherries even though it’s a little more prep. Totally up to you!
Serves: 4 for breakfast, 8 for dessert
Time: prep/preheat 10 min(400F), bake 25-35 min depending on baking dish used.
You will need:
- generous 2 cups of cherries, pitted or not as you wish 🙂
- 3 large eggs
- 1/2 cup sugar
- 6 tbsp melted butter, cooled slightly, plus more to butter dish
- 1 cup all-purpose flour
- A pinch of salt
- 1 cup milk
- 1 tbsp spiced rum or amaretto
Preheat oven to 400F. Butter a 9-10 inch glass pie plate, or stoneware pie plate (what I used in the pictures) or a cast iron skillet. Baking time will depend on what dish you use- and whether it’s nine or ten inches. I find using a glass pie plate only takes 25 min, while using my stoneware pie plate takes 35 min.
Pit your cherries if you wish, and put them in the buttered dish.
Melt butter in microwave and set aside. For the rest of the instructions you can either whisk by hand or use a mixer, I do either depending on how I’m feeling that day :). Whisk 3 eggs and 1/2 cup sugar until thoroughly combined. Then gradually add the butter, whisking until it’s incorporated. Add the flour and salt and mix until combined. Finally, add the tbsp of spiced rum. The batter should be very smooth.
Pour the batter over the cherries and pop into the oven. Check at 25 min. Give the pan a little jiggle, if your clafoutis wobbles give it some more time. When it’s finished it should be slightly browned and almost set in the middle. By almost set, I mean when you give the pan a shake there should only be a little wobble in the very middle. If you find it’s browning too much on top, throw a piece of tinfoil lightly over the top until it’s finished.
Serve room temperature or chilled, or hot out of the oven if you just can’t wait 🙂