I’m still on a cherry kick, eating as many as possible before their season ends.
I had some friends over for an afternoon visit and made cherry clafoutis, a classic French dessert.
This is a French dessert that is not made with any butter! Wow!
It’s a simple custard baked in a pan with any fruit you’d like to use, but cherry is the OG.
I have made a Julia Child version, but I didn’t want to use heavy cream. I read through a dozen and came across one by David Lebovitz.
I’ve used many of Lebovitz’s recipes and have always liked how they turned out, and the clafoutis was no different.
It was perfect on a hot afternoon, and when I considered it, it was really not bad for you.
I used pan spray instead of butter for the pan, but I followed his recipe.
Cherries, milk, eggs, a little flour and sugar, vanilla and almond extract; that’s it. Simple.
As I mentioned, you can use any seasonal fruit during any season.
Right now, any kind of berries would be perfect especially if you don’t have the patience to stem and pit a bunch of cherries.
I had cherries on hand and don’t mind putting them. Nothing beats fresh cherries baked in anything.
Here is the recipe I used, it’s a keeper.
YUM. And beautiful. I’ve got a pint of the last of fresh local strawberries and will give it a try tomorrow. Have never attempted a claflutis.
Looks delicious. You’re right the recipe is simple . I guess I know what dessert I’m making next.
Absolutely delicious! A perfect summer dessert. Thanks, Arthur
Mmm! Everything you make is delicious, Julz, and this was no exception! How fun to see the “during” photo with all the cherries arrayed and ready to be covered with custard.