Clafoutis: A French summer dessert
I have fond memories of early summer lunches taken under the cherry trees of the beautiful backyard of my aunt Christiane and my uncle Guy when we were visiting them. They were living outside Paris in a charming neighborhood. Their garden was very long and deep, with very green grass, flowers , bushes and 3 cherry trees full of cerises de Montmorency. For dessert we usually had some clafouti ( pancake-flan with cherries baked in the oven) or fresh cherries from the tree. There is something magical in picking cherries from the tree and eating them fresh. One day I ate so many that I was sick. Double cherries stem are a fun and perfect temporary and romantic earrings for little girls.
Clafoutis is one classic French dessert so easy to make. The traditional recipe wants to leave the pits inside the cherries , I personally take them out…
Here is the recipe. This recipe was taught to kids during my Summer camps : French pastries and Desserts.
CLAFOUTIS RECIPE
- 1 pound cherries
- 2 Tbsp salted butter melted + 1 tsp for the pan
- 4 eggs
- 1 cup whole milk
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 tsp vanilla extract
- powder sugar
Preheat the oven to 375 F
Wash the cherries quickly under
a trickle of fresh water, shake them and drain them.
Melt the butter in a small heavy-bottomed
saucepan or in the microwave.
Mix in a large bowl the flour, sugar,
salt and vanilla sugar.
Stir in the eggs little by little then
the milk little by little while continuing to mix.
Add the melted butter.
Butter the dish very well, arrange the cherries and
pour the clafoutis batter.
Put in the oven for 10 minutes at 375 ° F
then lower to 350 ° F and cook another 20 minutes.
Serve cold or warm clafoutis, sprinkled with icing sugar .
Voila!
You see so simple and so fast!
