A Cast-Iron Cutie: Cherry Clafoutis, Round 2

22 May

Cherry season. Is upon us.

I’m bringing this beautiful cross between a custard and a pancake to an afternoon party in Napa Valley today.

Check the perfectly browned edges, please. With the lightest, airiest, subtly sweet-and- studded-with-cherry fruit-center. Now this is a pancake that’ll get you up in the morning.

While the clafoutis was in the oven, I whipped up some pasta.

Rigatoni with sauteed onions, cauliflower, and pattypan squash. Fresh pesto made in my mortar and pestle. Almonds. Cheese. I ate too much. It was worth it.

A cherry clafoutis was one of the first recipes I ever posted to my blog. 2 years ago. Dang.

Well here I go again. Cherry clafoutis, round 2.

Cherry Clafoutis

serves 8

adapted from 2 recipes: Saveur magazine and Joy of Baking/figsinmybelly

Once again, I keep the pits in the cherries for two reasons:

#1 It is easier and…
#2 The pits give the clafoutis a subtle almond flavor when baked.

Ingredients

1 tbsp. butter

2-3 cups cherries, washed and stemmed (no need to pit them)

1 tbsp. sugar

1 tbsp. vanilla extract (or 1 tsp. almond extract)

6 eggs

5 tbsp. sugar (I used brown sugar because I ran out of granulated)

1 1/4 cups milk

2 tbsp. kirsch (optional: I omitted it because I did not have any on hand)

Pinch salt

3/4 cup flour

Confectioners sugar (optional)

Preparation

1. Preheat oven to 425 degrees F.

2. In a blender or whisking by hand, combine your vanilla (or almond) extract, 6 eggs, 5 tbsp. sugar, milk, kirsch, and salt and whiz for a few seconds until blended. Then add the flour and blend for one more minute until smooth. Let the batter rest while you prepare the cherries.

3. Melt the butter in your cast iron skillet (or any oven proof skillet or pan), making sure to coat the pan and the sides very well. Once the butter starts bubbling, add your cherries, coating them and cooking for about 2 minutes. Sprinkle with 1 tablespoon of sugar and continue cooking for one more minute.

3. Pour the batter over the cherry mixture. Bake in the oven for 30 minutes. Do not open the oven midway through baking. Pull the pan out after 30 minutes, you should have a nice puffed, browned clafoutis. Let it cool for a few minutes then dust with confectioners sugar. Slice and serve.

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3 Responses to “A Cast-Iron Cutie: Cherry Clafoutis, Round 2”

Trackbacks/Pingbacks

  1. Dutch Baby with Sauteed Strawberries « Figsinmybelly - July 4, 2011

    […] Looking for another fruity cast-iron breakfast delight? Check out my Cherry Clafoutis!! […]

  2. Cast-Iron Skillet Blueberry Pancakes « Figsinmybelly - July 22, 2012

    […] cast-iron skillet. You can make a Dutch Baby come out of the oven. I highly recommend you make a Cherry Clafoutis before cherry season is over. Cast-iron skillet quesadillas? Yes, […]

  3. Cherry Balsamic Shrub | Figsinmybelly - July 14, 2014

    […] with it. I added a tablespoon of cherry balsamic shrub to my clafoutis batter. Would go nice in a roast chicken, too. Or drizzled over ice cream or in […]

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