Is a Clafoutis a cake or a custard? Technically, this is a cake according to the Academie Francaise, the French organization that determines these sorts of quandaries. But it is delicious, quick and easy to assemble. We probably should mention that the French may not approve using a blender, but that can be our secret! It is delicious eaten for breakfast, a snack after school, or a dessert topped with a dollop of ice cream or whipped cream. It is best served slightly warm, and your Sweetheart is sure to enjoy!

Heat Oven to 350 degrees

Glass pie pan brushed with a teaspoon of melted butter and sprinkled lightly with 1/4 Teaspoon of sugar

1 Glass jar of Morello Cherries, drained well (Trader Joe brand)
3 large eggs
1/2 Cup of sugar
1 Tablespoon of Vanilla
1/4 Cup all purpose flour
Pinch of salt
1/2 Cup of milk
3/4 Heavy cream
Powdered sugar for garnish

Cherry Clafoutis PieDirections

Place well drained cherries in the bottom of the pan spread evenly. Blend the eggs in a blender until fluffy. Add the sugar, vanilla and blend again for about 20 seconds. Add in the flour and blend for another 20 seconds. Add in the milk and heavy cream and blend again.

Pour the mixture gently over the cherries, place in the oven and bake for about 35-45 minutes, until the top is golden brown, puffed, and cake tester comes out clean in the center.

The Clafoutis will sink slightly as it cools, then sprinkle with powdered sugar. Enjoy!

Note: When fresh Bing cherries are in season, it is well worth pitting a pound for fresh Cherry Clafoutis rather than the jarred Morello Cherries.

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