Cherry Clafoutis is a dessert that’s easier to make than properly pronounce. My mom’s directions for making clafoutis are as follows: “pour palačinke batter over cherries and put it in the oven.” The only messy part of this recipe is pitting the cherries – a task I didn’t particularly enjoy as a 5 year old child. I realize now why my mother’s directions for clafoutis are so straight-forward. She leaves out the part where I do all the grunt work and end up covered in cherry juices.
Because Hillary and I are too structured of people to actually follow the palačinke batter + cherries advice, we use Mimi Thorisson’s recipe from A Kitchen in France. Mimi actually doesn’t pit her cherries, which is something my pre-k self would have been very happy about. If you’d rather not throw caution to the wind, try these pitting methods or pick up a special pitter.
- 3 1/2 TBS unsalted butter, melted and cooled + extra butter for cake pan
- 1 LB cherries, pits removed
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- pinch of salt
- 1 vanilla bean, split lengthwise and seeds scraped
- 3/4 cup + 1 TBS whole milk
- 4 eggs
- Powdered sugar for *dusting*
- Preheat the oven to 400°F.
- Pit the cherries either with a pitting tool or using a chopstick.
- Butter a 9 inch round cake pan. Arrange the cherries in the bottom of the pan.
- In a large mixing bowl, mix together the flour, sugar, salt, and vanilla bean seeds.
- Whisking gently, add the milk and then eggs (one by one). Add the melted butter and whisk until the batter is nice and smooth. Pour the batter over the cherries.
- Bake for 15 minutes. Lower the oven temperature to 350°F and bake for another 30ish minutes.
- Place the pan on a rack and let cool for at least 1 hour.
- Dust with powdered sugar before serving.