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Cherry Clafoutis

Prevent your screen from going dark

Makes 6 to 8 servings 1x

Time 20 to 25 minutes

Units Scale

Ingredients

  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all- purpose flour
  • 1 cup milk
  • 1 tablespoon butter, softened
  • 3 cups pitted sweet cherries
  • Confectioners’ sugar for serving

Instructions

  1. Whisk the eggs and granulated sugar together in a medium bowl until thick. Add the vanilla and salt. Whisk in the flour; don’t worry if you see little bits of it in the batter. Beat in half the milk until combined, then the rest. Refrigerate the batter until you’re ready to use it.
  2. Coat the inside of a 10- inch cast- iron skillet with the butter. Pour the cherries into the pan in a single layer. Leave at room temperature until you are ready to bake the clafoutis.
  3. If using a gas grill, heat it for medium- high direct cooking. The grill temperature should be 500° to 600°F; it could mean all the burners are on medium or medium- low, depending on your particular grill. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to bake.
  4. Pour the batter over the cherries and give the pan a little shake to even everything out. Put the pan on the grill directly over the fire. Close the lid and bake for 7 minutes, then check on its progress. If the pudding seems to be browning too fast, turn the heat of under the pan and turn it up on the other burners for a gas grill, or move the pan to a cooler part of the charcoal grill. Continue to bake, checking every few minutes, until the edge puffs up and pulls away from the pan and the center is set, 3 to 12 minutes more, depending on how hot the fire is. Carefully transfer the pan to a rack and let cool for a few minutes. Sift a little confectioners’ sugar over the top, then cut into wedges or spoon out of the pan and serve.

—Recipe from How to Grill Everything

Recipe variations

Pear or Apple Clafoutis You won’t be able to do this too far ahead or the fruit will discolor. Substitute 4 cups thinly sliced peeled pears or apples (about 2 pounds) for the cherries. Toss the slices with 2 tablespoons sugar before arranging them in the pan.

Berry Clafoutis Substitute fresh blueberries, blackberries, raspberries, quartered strawberries, or a mix of berries for the cherries.

Grape Clafoutis Unusual but very good: Substitute grapes for the cherries— any kind, including Concord, green, or red. If you want to add a little smoke flavor to the clafoutis, set the grapes, still on their stems, on the grill directly over the fire (make sure the grates are clean) until they develop grill marks in places, 3 to 4 minutes. Turn the whole bunch over and grill another 3 to 4 minutes, then remove the grapes from the stems. Pit the grapes if necessary and proceed with the recipe.