David Lebovitz's Cherry Clafoutis

By • June 19, 2017 11 Comments

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Author Notes: From David Lebovitz, a marshal of French desserts, comes the simplest and fastest treat on this list: clafoutis, a puffed, pancake-y fruit dessert that I might call the French cousin of the Dutch baby.

All you need is a blender, or a powerful whisking arm, and 45 minutes. (You don't even need a cherry pitter if you've got a bottle and a straw—or if don't mind giving your dentist anxiety.)

As the clafoutis bakes, the batter puffs, subsuming the cherries; it says eggy and spongey in the middle while crisping and browning along the vessel's perimeter—and that certainly means you must try at least one scoop from each area.
Sarah Jampel

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Serves 8

  • 1 1/4 pounds (570 grams) sweet cherries
  • 3 large eggs, at room temperature
  • 1/2 cup (65 grams) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (otpional)
  • 1/2 cup (100 grams) plus 3 tablespoons (38 grams) sugar, divided
  • 1 1/3 cups (330 milliliters) milk
  • Softened butter, for preparing the baking dish
  1. Heat the oven to 375° F (190° C). Grease a 2-quart shallow baking dish liberally with butter.
  2. Stem and pit the cherries and lay them in a single layer in the baking dish.
  3. Working with a stand blender or an immersion blender and a bowl, blend the eggs, flour, extracts, 1/2 cup sugar, and milk together until smooth.
  4. Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.
  5. Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean after about 45 minutes. Serve the clafoutis warm, at room temperature or cold. It can be made up to a day in advance and refrigerated overnight.

More Great Recipes:
Desserts|Cherries

Topics: Baking, Dessert, French Cooking, Summer, Fruit