Clafouti (sometimes spelled ‘clafoutis’) is a classic French dessert that is usually made with eggs, flour, sugar, cream and fruit. Is easy to put together and is a great way to use seasonal fruit. When baked, it is like a custardy pancake. Cherries are a very traditional addition but I’ve had them with other fruit as well, including a delicious pear version.
Many clafouti recipes call for leaving the pits in the cherries as it’s believed they add more flavour (and it’s easier for the cook). However, I recommend pitting the cherries before adding them to the batter – it’s neater to eat and you don’t have to worry about someone breaking a tooth. To efficiently pit cherries, I finally broke down and bought a cherry pitter:
A cherry pitter
I was hesitant to get one because it’s not something I use every day and the last thing I need is more clutter in my kitchen drawers. However, it makes pitting cherries so fast and easy, it was well worth the $20 or so it cost. You can find similar cherry pitters at most kitchen stores. They’re also great for pitting olives. If you don’t have a pitter, you can cut the cherries in half and pry out the pits with the tip of a knife. It’s a bit messier but it will get the job done.
This recipe makes a relatively small amount of dessert (for about 4 people) so it can be doubled if serving a larger group.
Cherry Clafouti with Almonds
Makes 4 servings
- 1/2 cup whipping cream
- 1/2 cup milk (or use 1 cup of half-and-half in place of the cream + milk)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1/2 cup flour
- 3 Tablespoons sugar
- Pinch of salt
- 8 oz. pitted sweet cherries (equals about 1-1/2 cups of cherries)
- 1/4 cup sliced almonds
- Icing sugar for serving
- Preheat oven to 350 degrees Fahreneheit.
- In a medium sauce pan, add cream, milk, vanilla extract and almond extract. Stir to combine and bring to a gentle simmer, making sure not to boil the mixture. Remove from heat.
- In a small bowl or glass measuring cup, add eggs, flour, sugar and salt. Use a fork to vigorously mix everything together until it makes a smooth paste. Add egg mixture to the warm milk. Stir to combine well.
- Grease a small baking dish (with a 3 to 4 cup capacity) and pour in the batter. Drop in the cherries and top with almond slices.
- Bake clafouti for 35 to 40 minutes or until the top has puffed and started to brown. Spoon out servings and top with a sprinkling of icing sugar. Accompany with a bit of lightly sweetened cream or vanilla ice cream if desired.
Bon Appétit and Enjoy!
Cherry Clafouti with Almonds
The Seasonal Gourmet 
