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Cherry Clafoutis

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Makes 4 servings 1x

Time About 40 minutes

Units Scale

Ingredients

  • 2 tablespoons butter
  • 1 pound cherries, pitted, halved if you like
  • 2 eggs, separated
  • 1/4 cup all-purpose white flour
  • 3/4 cup any milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup sugar, preferably turbinado
  • 2 tablespoons chopped almonds (optional)
  • 2 tablespoons powdered sugar, for dusting (optional)

Instructions

  1. Heat the oven to 375°F. Melt the butter in a large ovenproof skillet over medium heat. When it foams, spread the cherries in the pan and turn off the heat.
  2. Put the egg whites in a small bowl. Put the yolks in a medium bowl with the flour, milk, vanilla, and salt and whisk until smooth.
  3. Beat the egg whites with an electric mixer until foamy. Add the sugar and keep beating until stiff peaks form. Fold the whites into the yolk mixture, working up gently from the bottom of the bowl with a rubber spatula until the color is almost uniform; it’s okay if there are still some streaks.
  4. Spoon the batter over the fruit, top with the almonds, if using, and bake until the clafoutis is lightly browned and puffy on top and a knife inserted into the center comes out clean, 20 to 30 minutes, depending on the size of your skillet. Let it cool a bit. Sift confectioners’ sugar over it if you’d like, and serve warm or at room temperature.

—Recipe from The VB6 Cookbook

Recipe variations

Gingered Apricot Clafoutis Omit the almonds. Substitute sliced apricots for cherries and add 1 tablespoon grated ginger to the egg yolk mixture in Step 2.

Cinnamon Apple Clafoutis Omit the almonds. Substitute chopped apples for the cherries. In Step 1 when the butter foams, add 1 teaspoon cinnamon to the skillet before adding the apples. Cook the apples in the butter until they soften, 3 to 5 minutes. Then turn off the heat and continue with the recipe.

Blueberry-Lemon Clafoutis Use blueberries, not cherries. Add 2 teaspoons grated lemon zest to the egg yolk mixture in Step 2.