Clafoutis, The French Dessert for Grown Ups, Mais Oui!
Grab the cherries and throw them into a hot buttered pie pan. Tell the children that they can’t have this one until they are older. Yes! You can make it easily after work with no fuss or muss. In fact, you will have to do like the old commercial and throw some flour on your face to make it look like the work was hard.
Cherry Clafoutis (Inspired by this thread over at LTH Forum with “Best Practices”/Inspiration taken from there, Julia Child, Dorie Greenspan, Craig Claiborne, and Christopher Kimball)
1 lb of fresh cherries, washed, stemmed, but pits left intact
1/3 c. sugar
3/4 c. cream
1/2 c. whole milk
1 t. vanilla extract
1/2 c. all purpose flour
Heat the oven to 350 degrees and make sure there is a rack in the middle of the oven.
Butter a pie pan. Arrange cherries in a single layer of the buttered pie pan.
Whisk the eggs until they are bubbly. Then whisk in the sugar until there are no granules present and the mix is a smidge thick. This should take about 2 minutes total whisking time. Keep whisking and add in the pinch of salt and the vanilla. Keep whisking and add the flour. Keep whisking until smooth. Now whisk in your milk and cream to combine. Knock bowl on counter to dissipate any visible bubbles in your batter.
This batter moves quickly, so be aware as you pour it over the cherries. Bake until it’s airy, puffy, and browned. This will be about 45 minutes. But before you remove it from the oven, treat it like a cake and insert a skewer in the center and make sure it comes out clean.
Et voilà! Serve warm or at room temperature. Yes, you can add powdered sugar, but I loathe that stuff.
*** If cherries aren’t in season, and you didn’t put up any that you can use for this dish, you are in luck. Just replace the cherries with another fruit and proceed with the rest of the recipe. Oh, but it is no longer called a clafoutis if you aren’t using cherries, it is called a flaugnarde. Bon Appetit!