Cherry season is in full bloom. No cherry pie, tart or crumble for us. The classic French clafouti is the perfect foil for sweet summer cherries. If you’ve whipped up pancake batter before this recipe will be no sweat.
Cherry season is in full bloom. No cherry pie, tart or crumble for us. The classic French clafouti is the perfect foil for sweet summer cherries. If you’ve whipped up pancake batter before this recipe will be no sweat.
Rainier cherries are best – thanks to their distinctive yellowish and red-blush skin, this is hands-down the sweetest cherry around. Named after Mount Rainier in Washington State, I’m extremely partial to this cherry because scientists at my alma mater, Washington State University, developed it.
Yield 6–8 servings
Preheat oven to 350F°. Butter and lightly flour the baking dish.
In a blender add the milk, eggs, sugar, vanilla, optional Amaretto and salt. Blend until smooth, about 1 minute. Add the flour and blend until smooth. Pour batter into buttered baking dish. Distribute cherries evenly on top of batter.
Place baking dish in the middle rack in the oven and bake for about 50 to 60 minutes. The clafouti will puff up during baking and start to brown. Test for doneness by inserting a toothpick into the center, if it comes out clean, it’s done. Remove the clafouti when done. It will deflate slightly as it cools. When cool dust with powdered sugar. Serve warm and enjoy.
