No other dessert puts me back at my grandmother’s table like a cherry clafoutis. My grandmother was a round one; she reminded us that she’d lived through the occupation and never wanted to be without again. Her Paris kitchen was large and faced a sunny courtyard. She grew lemons and tangerines just outside her window and had a imposing hutch filled with pilfered sugar packets, matchboxes and baking tins of every size and shape. My Mamie loved a good clafoutis because it came together in minutes and was easy enough to let me whisk while sitting at the table while she pitted half the cherries. When cherries went out of season, she’d replace them with apricots, and when summer turned to fall we would turn to pears.Print Recipe Pin Recipe
- 1 Tbsp unsalted butter
- 2 Eggs
- 2 Egg yolks
- 1/4 cup Granulated sugar 50g
- 1/2 tsp Kosher salt
- 1 tsp Vanilla or Almond extract optional to taste
- 1 1/2 cups Heavy cream 350g
- 1/2 cup All purpose flour 60g
- 1/2 lb Pitted sweet cherries
- Preheat oven to 375F.
- Butter the bottom and sides of an 9" ceramic or glass pie dish.
- Whisk the eggs, sugar, salt and extract(s) in a small bowl.
- In a slightly larger bowl, whisk the flour and half the cream. Add the remaining cream and egg mixture and mix until just combined.
- Place cherries in your buttered pie dish. Pour batter over the cherries and bake for 35-40 minutes.
A clafoutis can be baked in any vessel, but the thicker glass and ceramic baking and casserole pans with ensure a more even bake. I’ll whisk this dessert up just as I’m starting to cook dinner, and by the time the plates are cleared, the warm, silky clafoutis is ready to take out of the oven. Merci, Mamie!