Ingredients
- 1¼ cups cream, light or heavy
- 3 large eggs
- ¾ cup flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 2 tablespoons sugar
- 1¼ pounds ripe dark sweet cherries
- 2 cups lightly sweetened whipped cream
- 1 tablespoon brandy, or to taste
Instructions
Preheat oven to 375°.
In a blender, place cream, eggs, flour, sugar, salt and vanilla. Blend well. Alternatively, place ingredients in a large bowl and beat extremely well with a whisk. Use a sieve to strain out any flour lumps that persist.
In a 9-inch cast iron or enameled iron pan or casserole, heat butter and 2 tablespoons sugar until melted. Add cherries and stir around over medium low heat, cooking for two minutes. Turn off heat.
Whisk batter briefly again in case the flour has settled, and pour gently over the cherries in the pan. Place pan in oven and bake for about 45 minutes, until puffed and browned. Remove from oven and let cool.
May be served warm, at room temperature, or cold. Before serving, whip cream, adding brandy to taste.
About this recipe
Clafoutis is simple to make, and really easy to enjoy. The hardest part may be pitting the sweet cherries—best done by halving them and carving the pit out of one side—which is a good argument for leaving the pits in and dealing with them later, as you eat. Just make sure everyone having dessert knows what to expect!
[note: the amount of sugar has been edited from the print version]
