by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
Clafoutis (pronounced claw-foo-tee) is a classic French dessert that incorporates seasonal fruit into a baked custard and couldn’t be simpler. If you can make pancake or waffle batter, then you can definitely make clafoutis. Feel free to substitute other berries, or rhubarb, or thick-sliced pears, or go wild and mix it up!
- 1 cup whole milk
- 3 whole eggs
- ½ cup white granulated sugar
- 1 teaspoon almond extract
- 2 tablespoons melted butter, plus extra for buttering the pan
- ½ cup all purpose flour
- ½ cup sliced almonds
- 2 to 2½ cups pitted sweet cherries
- Powdered sugar, for serving
- Whipped cream, for serving
Preheat the oven to 350°F and butter a 10-inch cast iron pan or baking dish.
Using a large whisk and a bowl, combine the milk, eggs, sugar, almond extract, and melted butter and then mix into the flour until smooth. Place the cherries in the cast iron pan or baking dish. Pour the custard mixture evenly over the berries and then sprinkle the almonds over the top. Bake in the oven until the clafoutis becomes puffy and dark golden brown, about 45 minutes.
Let cool slightly, then dust with powdered sugar for garnish and serve with whipped cream.