This week’s French Fridays with Dorie challenge is for Whole Cherry Clafoutis. Although this lovely dessert is more like a fruit-studded custard, it is considered to be a cake by the French. I’ve made Peach Clafouti before, but never cherry. You may wonder why the pits are left in the cherries – it to retain the juice and brighten the flavor.
This dessert couldn’t be easier, you just whisk some eggs, sugar, flour, vanilla, milk and cream and pour it over a pie plate full of cherries, then pop it in the oven. It’s as simple as that! Just before serving, dust it with powdered sugar. You can find the recipe on this beautiful blog.
People often ask me for easy but impressive recipes to make when they have company. This recipe fits the bill. This is a versatile recipe you can make with berries and stone fruits, too.
Sea Anemone, Crystal Cove Beach, California |
Cher Rockwell says
Love that pie plate!
I am not sure how this classifies as a cake either, but it’s delicious – so I don’t care what you call it!
Karen Reinsch says
This really was simple, wasn’t it? Your clafoutis looks delicious!
Cakelaw says
Your clfoutis is so pretty and puffy – great job.
Kathy says
Loved the simplicity of this delicious dessert. Yours looks so lovely. It really was good, wasn’t it? Have a great weekend, Susan!
Diane Balch says
Looks beautiful… it is nice to know some quick easy dessert recipes. I think most of us have the ingredients on hand.
Have Apron....Will Bake says
Looks great. I like how the cherries stayed above the filling.
Christina Conte says
Looks wonderful, Susan! I made a clafoutis just once, and it was a disaster. You’re making me think I want to try again. 🙂 CC
Christina Conte says
P.S. I love the blue of the shells in your anemone photo-just brilliant!
Cocoa and Lavender says
This does look great, Susan! I wonder if anyone has ever said why the French insist in whole cherries with the pits… It is definitely the tradition. ~ David
Paula @ Vintage Kitchen Notes says
Do the pits really make so much of a difference I wonder. It´s an amazing dessert Susan, and I love that tin!
Laura (Tutti Dolci) says
I have always wanted to make clafoutis, this is so pretty!
Teresa says
Your clafoutis looks gorgeous in that pie plate! I enjoy the burst of juice from the whole cherries, but I don’t know how much it really matters to the dessert.
acookingmizer says
this is easily a dish to impress! 🙂
Love your sea anenome… did you go scuba diving?
Christy says
Your cherries seem to be floating! They looks so big and juicy. Think I’m ready to try this one again! Happy Bastille Day!
Mary Hirsch says
The perfect clafoutis – by the book. Yours looks so perfect. Love your cake tin. You’re absolutely correct about this being a simple dessert and the perfect and special dessert for company. You have been posting beautifully-made food this month, Susan. I am enjoying every Post.
KarenP says
Your clafoutis turned out beautifully!
Trevor Sis Boom says
When you are not looking I am going to steal that patisserie box.
teaandscones says
Love the anemone picture. And the clafoutis looks great.