Congratulations to Sandy and Jess of Lazygirlkitchen for winning the panda cookies giveaway!
I’ve never tasted clafoutis before, but I’ve seen a lot of recipes for them recently. I decided to try baking some cherry clafoutis this weekend to try them out. It just so happened that my cherry chomper arrived this weekend. Not only is it adorable, but it makes cherry pitting so much easier!
I didn’t have the ramekins I usually see used to make cherry clafoutis, so I used the small ones I had. Clafoutis are really easy to make. I didn’t even need a mixer. I used a recipe I found on Fork Spoon Knife. The recipe actually calls for the cherries not to be pitted. But I thought it’d be easier to eat the clafoutis with pitted cherries and I really wanted to use my cherry chomper.
Some of my cherries didn’t look so pretty after I baked them. The lighter red ones came out brown. The darker ones bled purple into the batter. I saw some variations on clafoutis that added an almond flavor. I think I may try that next time.
Cherry Clafoutis (adapted from Fork Spoon Knife)
1/4 cup all purpose flour
1.5 T granulated white sugar
1/2 cup cream
1/4 tsp pure vanilla extract
1 T unsalted melted butter
pinch of teaspoon salt
handful of cherries for each ramekins
1. Sift the dry ingredients
together. Whisk together the cream, eggs, extract and butter. Add the
wet to the dry and whisk to make a smooth batter.
2. Place the
cherries in shallow ramekins and pour the batter over them not covering
them completely. Bake at 425 F for 20 minutes or until the clafoutis is
puffed, set, and golden brown around the edges. Serve immediately with
a dusting of confectioners sugar.