When it comes to dessert, I’ve always been a sucker for French baking. To me, I think they bring out the purest form of baking, be it with the use of the ingredients, the techniques or the flavors, every creation makes you just a little bit happier. And what more would you want from a dessert?
I’ve always talked about my struggle to find fresh fruits, so anytime I can get my hands on decent looking produce I just jump at the opportunity to whip up something fresh to make use of them as best as I can.
If you’ve never had, or heard of, clafoutis, it’s one of the easiest desserts you can make. Originating from rural southern central France, it takes its name from clafir, a dialect word meaning “to fill”. The best way to describe it is a “structured custard”. It uses a batter similar to that of a crepe, with added flour to thicken it. The juices of the fruit is perfectly contained within the batter. Typically served as a dessert, but I personally felt like it was the perfect breakfast, then again, I am an avid supporter of the #DessertForBreakfast movement.
The original classic recipe calls to keep the stone in the cherries, since it’s said that the stones give out an almond-y hint to the dessert. But since worrying about the pits breaking your teeth would keep you from indulging in the sweetness of the dessert, I decided to pit the cherries anyway. I have to be honest, I hardly felt like it made any difference, and my teeth were safe!
If you happen to stumble upon this post after cherry season is long gone, then it’s completely fine since you can use the base with any fruit of your choice. My sister made the same recipe using peaches and it turned out just as good.
One last note, try not to over bake it. I kept mine a couple of minutes more than needed, it still tasted great, just wanted it to be a bit creamier. So when checking on it, a toothpick inserted into the clafoutis should come out slightly clean, and leave it to rest on the counter.
If you’re on Snapchat, you can follow my weekly baking experiments on Roua.Wehbi, you’ll also get a few cat snaps here and there.
Makes one 9in. pie
- 300 grams of sweet cherries, pitted and cut in halves
- 2 tablespoons of blanched slivered almonds
- 3 eggs
- 3/4 cup of sugar
- 1/2 cup of all-purpose flour
- pinch of salt
- 1 cup of whole milk
- 3/4 teaspoon of almond extract
- 1 1/2 teaspoons of vanilla extract
- zest of one lemon
- Preheat oven to 180°C and butter a 9 in. baking dish. Scatter the cherries and slivered almonds over the bottom of the dish and put in the oven for around 6 minutes till the cherries are slightly softened.
- Whisk the eggs and sugars together until smooth. Add in the salt and flour and continue whisking til smooth.
- Add the milk, almond and vanilla extracts, and lemon zest. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
- Bake for 25-30 minutes or until lightly browned and a tester inserted into the center comes out slightly clean.
- When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
- To serve, pair it with a scoop of vanilla ice cream, it will give it an added sweetness.
The clafoutis is best when eaten on the same day, since it will harden and turn rubbery. But I doubt any will last till then.
Bon Appetit 🙂