Library Recipe Exchange

Clafoutis contributed by Julie

Here’s a new recipe I tried recently and my family really liked.  I served it with a bit of whipped cream, but it is also good without.  It is incredibly easy and fast.  The original recipe is for a cherry clafoutis, but can be adapted for many different fruits.  I had a bunch of blackberries I wanted to use up.

It calls for kirsch to go with cherries but you can substitute another flavored liqueur.  I found something called St. Germain, made with elderflowers, when I was cleaning out a cabinet (still have no idea where it came from or how long we’ve had it) and it tasted pretty good so I used that.  Everything else you’re likely to have around the house.

It takes just a couple of minutes to put together.  I found that about halfway through the baking it was getting a little brown on top so I covered it loosely with foil and turned it down to 350.  I checked it periodically until the middle was set and it still took about 30 min. altogether.  Cleanup is easy.  It was delicious.  What else could you ask for?  I can’t wait to try it with fresh peaches!  

Butter (for the dish)
6 eggs
6 Tbsp sugar
1 1/4 cups whole milk
2 Tbsp kirsch (or other liqueur or bourbon)
1 Tbsp vanilla extract
Pinch of salt
3/4 cup flour
3 cups fresh cherries, pitted (or other fruit)
Confectioner’s sugar

Preheat oven to 425 degrees. Butter 9″ pie plate or cast iron skillet.

In a blender, blend eggs, milk, kirsch, vanilla, salt to mix.

Add flour, blend one minute until smooth.

Pour batter into prepared pan.  Spread fruit evenly on top.

Bake 30 minutes – until puffed, golden and set in the middle.

Dust with confectioner’s sugar.  Serve warm.