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Author Notes: If you can't make it to France this summer, dream & live a little in the moment using the best cherries of the season.
I just had to make this recipe. You see, I had all intentions on travelling to Paris this summer.
Dreaming for months, flights were analyzed, cooking courses were bookmarked and a safe place well located next to the Basilique du Sacré-Cœur were ready to go. Or so I thought. I was certain that I could stay as a guest in the convent attached to the most brilliant church perched above Montmarte with lovely company and 24 hour access to Eucharistic Adoration (AND me in a giant empty church!). The Catholic girl’s version of From The Mixed Up Files of Mrs. Basil E. Frankenwieler was SO within my reach.
But as fate would have it, the nuns (no longer) take guests more than a day.
My heart was so very set on this part of the trip that it no longer seemed worth the effort. Or maybe God just had other plans. Either way, I am home enjoying a quiet summer crafting recipes reminiscent of the French countryside.
Come sit down with me and have a cafe au lait and a slice of clafoutis and let us dream together... —Love & Wild Honey
- 1 pound sweet cherries, stemmed but not pitted
- 3 large eggs
- 1/2 cup granulated organic cane sugar
- 1 pinch fine sea salt
- 1 tablespoon pure vanilla extract
- 1/2 cup all purpose unbleached white flour
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup roughly chopped dark chocolate
- icing sugar/confectioners sugar, for dusting
- salted butter, for greasing
- Preheat the oven to 350 degrees F. Make sure your rack is centered. Generously grease a 9 inch pie, quiche or round cake pan with salted butter.
- Place your cherries, washed and dried, in a single layer in your baking dish.
- Whisk 3 eggs until they are light and frothy in a bowl. Whisk in the sugar and beat for a minute or so until the sugar has dissolved. Whisk in vanilla and salt. Mix in your flour and beat vigorously. You will want the mixture smooth with no lumps. Slowly pour in your milk and cream and whisk until incorporated.
- Pour your batter into your pan. Drop it a few times on the counter to release the bubbles inside. Drop the chocolate pieces around the pan and spread them out evenly. Drop the pan on the counter a few more times just for fun.
- Bake the clafoutis for 35 to 45 minutes until it is puffed up and golden brown and when a sharp knife blade inserted into the centre comes out clean.
- Take out of oven and let rest for a few minutes. When cool, dust with confectioners sugar and cut into wedges to serve.
- Adapted from a recipe from the foolproof Dorie Greenspan in her book "Around My French Table."