For quite some time I did not understand the clafouti. Cherries (or other fruit) baked in a batter that results in a cross between a baked pancake and a tart and a custard? What’s with that? Something clicked when I finally made one myself – the combination of ease and deliciousness snapped together in my head and the clafouti became my go-to dessert during cherry season.
Use any fruit you like, but cherries are traditional.
1 pound cherries
1 cup milk
1/2 cup flour
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
Powdered sugar for garnish (optional)
Preheat oven to 350 and butter a baking dish in the 9 x 13 family – although a bit smaller than that is great. While the oven heats up, settle in and pit the cherries. I like to pit them over the baking dish so all their juices end up in the dessert.
Whisk or whirl in a blender the eggs and milk. Add flour, sugar, salt, and vanilla and whisk or blend until smooth. Pour the batter over the cherries.
Bake until batter is set throughout and the edges and top are browning, about an hour.
Let sit a few minutes. Cut into pieces and sprinkle with powdered sugar, if you like. The powdered sugar really dresses up this humble dish quite a bit.