If you follow me on Facebook or Instagram, you may have seen a picture I posted claiming that I made a cherry clafoutis (clow-fu-tee), a Julia Child recipe. Well, that wasn’t quite true. I used Julia’s recipe as a base, and I don’t want to be so assuming to say that I improved upon a Julia Child recipe because, well she’s Julia Child and I’m a little ol’ food/mommy blogger, and so it was a half truth that it was Julia Child’s clafoutis.
But one of you all, my readers, suggested I share my original recipe, and I LOVE getting requests (hint hint if you have any).
First of all, what is a clafoutis? This is usually how the converstaion goes when I try to explain it to someone.
“Would you like some cherry clafoutis?”
“Some what? What is that?”
“Clafoutis. Do you know what a dutch baby is?”
“Well a clafoutis is like the French version of a dutch baby, or kind of like a thick crepe with fruit but cooked in the oven.”
But back to Julia…
Julia’s recipe calls for 3 cups of cherries in her clafoutis (I can’t tell you how long it took me to learn how to spell “clafoutis” without looking, where do all the vowels go?), and I thought “Well that’s way too many cherries!” Then, “This needs a texture other than soft.” And so I added almonds. I’m sure I’m not the first to do that, but I don’t care, I’m claiming the modification as an original idea.
And so, I assert, that though I love Julia Child, my clafoutis is better than hers. It’s soft, with a zing from the cherries, and a complimentary crunch from the almonds.
Now I don’t have a cherry pitter, so I do it by hand by cutting my cherries in half and then removing the pit. I like my cherries in half, again I feel like it makes for a better batter-to-fruit ratio, and the ones that float to the top get a little caramelized. Mmmmmm….it’s just another layer of yum.
Cherry Almond Clafoutis
1 1/4 cups half and half
1/2 cup flour
pinch of salt
2/3 cups of sugar, split
1 tsp almond extract
1 tsp vanilla extract
pinch of salt
1 1/2 cups pitted cherries, cut in half
1/3 cup sliced almonds*
powdered sugar (optional) for dusting
*I tried this with both sliced and slivered almonds, I found I liked the texture of the sliced better
Preheat oven to 350 F.
Mix Eggs, half and half, flour, salt, 1/3 cup sugar, and extracts together. You can do this in a blender, or beat well with a whisk until there are no lumps of flour.
Pour around a cup (about 1/4”) of batter into a 9” greased pie pan. Bake for 7-8 minutes until batter is just set.
Remove the pie pan from the oven. Sprinkle with almonds, then arrange the cherries on top. Sprinkle the cherries with the remaining sugar, and pour in the remaining batter.
Return the pan to the oven and continue to cook for 50-60 minutes, until the edges are browned and puffy, and the batter is set.
Remove pie pan from the oven. Dust with powdered sugar and serve warm or room temperature for a decadent breakfast, or a satisfying dessert.