Cherry Clafoutis
A cross between a pancake and a custard, there may not be an easier summer dessert than a clafoutis, the French dessert that’s perfect for cherries. The light, eggy custard is just sweet enough to offset cherries’ tartness, or if you have some sweet ones, it’s not going to make the dish overly sweet — or you can leave it off altogether.
It’s perfect for lazy cooks — you just whisk everything together, pour it into the skillet, add the cherries, and bake. The only problem comes into play later, when it’s out of the oven.
I mean, if eating too much clafoutis ALL AT ONCE is a problem. Nope. No problem here.
Note: This post was supported by a generous batch of cherries from the Northwest Cherry Growers.
Cherry Clafoutis
Serves 6
- 2 tablespoons butter + more for greasing the skillet
- 3 large eggs
- 1 cup whole milk
- ½ cup sugar
- ½ cup flour
- 8 ounces cherries, pitted and halved
- powdered sugar, for serving
Melt the 2 tablespoons butter in a small saucepan over low heat or in a microwave. Set aside to cool.
Preheat the oven to 325°F and grease a 10-inch cast iron skillet with a bit more butter.
In a medium bowl, whisk together the eggs, milk, sugar, flour and melted butter. It’s okay if there are a few lumps. Pour this into the greased cast-iron skillet and scatter the strawberries around. Bake for 30 to 40 minutes or until set — it’ll puff up but then fall when you take it out of the oven, but that’s okay. Let cool slightly before serving with powdered sugar on top.
