Spring Forward! Daylight Saving Time begins Sunday, March 10th.

Remember to set your clocks ahead one hour!
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Cherry Clafoutis

Cherry Clafouti with Sugar IMG_1121_Fotor

Clafoutis is a traditional French dessert that originated in Limousin. The name comes from clafotis, which means “to fill up,” in Occitan, an old French language with regional dialects throughout parts of Southern France. Traditionally the dessert was made with dark cherries, pits included, with a custard batter similar to pancake batter or a thin flan. Leaving the pits in the cherries creates a stronger cherry flavor, but can cause tooth damage to the unwitting diner. The same recipe using different fruits and vegetables are technically flognardes. Whatever you choose to call it, it’s as easy to make as a fruit-filled, baked pancake that you can serve anytime, whether for a special breakfast or as dessert.

Given that cherry season is so fleeting, take advantage of the beautiful cherries coming from the Pacific Northwest or, use apples, berries, rhubarb or plums. In fact, now that Limousin is known for their specialty apples, they are the more commonly used fruit.

Cherry Clafouti without Sugar IMG_1119_Fotor

Print

Cherry Clafoutis

Ingredients

Scale

1/2 pound sweet cherries, pitted

3 eggs

1/3 cup flour, plus extra for dusting pan

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon Rain’s Choice ground Vanilla Bean Powder or,

1 teaspoon Rain’s Choice pure Vanilla Extract

1 cup whole milk

Powdered sugar for dusting pan

Butter for greasing the pan

Instructions

Preheat the oven to 350 degrees F. Butter and flour a pie pan or other round baking dish that measures at least 2” high and 9” wide. Scatter the cherries evenly about the pan.

In a mixing bowl, whisk together the eggs and flour, then add the sugar and baking powder and vanilla and whisk again until combined. Slowly pour in the milk and whisk until the batter is smooth. Pour over the cherries and bake until set and lightly browned, about 40 minutes.

Notes

Before serving, dust with powdered sugar.

Serves 6

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Look Delicious?
Pin it for the world to see! 
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”