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 you don't mind giving your dentist anxiety.)
As the clafoutis bakes, the batter puffs, subsuming the cherries; it stays 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.
1 1/4 pounds
(570 grams) sweet cherries
large eggs, at room temperature
(65 grams) all-purpose flour
almond extract (optional)
(100 grams) plus 3 tablespoons (38 grams) sugar, divided
1 1/3 cups
(330 milliliters) milk
Softened butter, for preparing the baking dish
In This Recipe
Heat the oven to 375° F (190° C). Grease a 2-quart shallow baking dish liberally with butter.
Stem and pit the cherries and lay them in a single layer in the baking dish.
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.
Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.
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.