Cherry clafoutis is a simple yet elegant way to celebrate the fleeting cherry season, whether served as a brunch centerpiece or a light summer dessert. This streamlined take on the classic French recipe uses pitted cherries for easier eating, while preserving all the rustic charm. Serve it warm from the oven, with a spoonful of crème fraîche for a hint of tang, or a dollop of whipped cream for a sweeter touch.
INGREDIENTS:
1 tablespoon butter
6 eggs
6 tablespoons sugar
1 1/4 cups milk
2 tablespoons kirsch
1 tablespoon vanilla extract
Pinch salt
3⁄4 cup flour
3 cups cherries, pitted
Confectioners’ sugar (optional)
METHOD:
Preheat oven to 425°F. Generously butter a 9-inch cast-iron round skillet or shallow baking dish with butter.
In a blender jar, combine eggs, sugar, milk, kirsch, vanilla extract, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, scraping down sides occasionally, about 1 minute.
Pour batter into buttered skillet. Distribute cherries evenly over top. Bake until a golden brown crust has formed on top and a skewer inserted into batter comes out clean, about 30 minutes.
Dust with confectioners’ sugar, if desired.
