cla·fou·tis ˌkläfo͞oˈtē/ noun: clafoutis; plural noun: clafoutis: a tart made of fruit, typically cherries, baked in a sweet batter.
Have you ever taken a bite of something and have been completely transported to another place, date and time? Well, this happens to us when we dig into a warm slice of this thick flan-like pie called Clafoutis. We’re transported to a Parisian café.
Clafoutis is one of our favorite French countryside desserts, which also happens to be the hardest to say without sounding completely stupid. So, let’s stay it together, claaaaa ·fooouuuu·T. Didn’t get it? How about kläfo͞oˈtē/? More helpful? It comes out smoother if you use a french accent, even if it’s a bad one. Trust us. We watched a lot of Youtube videos on this subject.
The reason why this is one of our top desserts is because you can eat it for breakfast. And dessert for breakfast is dreamy and decadent, and good for the soul (in our humble opinion). When we dig into a warm slice of this thick flan-like pie, loaded with fresh cherries and powdered sugar, we’re instantly transported to a Seine-side Parisian café (even if we’re wearing pajamas, barefoot in the kitchen). In our minds, we’re wearing a stripped tee, red lipstick and our hair is swept back in an effortless, wispy ponytail. And our shoulders are teeny tiny, because French girls don’t spend their high school years on the swim team, but we digress… back to kläfo͞oˈtē.
Another reason this dessert is a go-to at The Moment HQ, is that it looks much more difficult to make than it actually is. When you put it in the oven, it puffs up like a fabulous soufflé, but it’s just as easy to make as pancakes. Seriously. Just like pancakes, there is a basic batter and then you adorn it with different fillings. Cherries are the most traditional. In fact, the most old-school recipes call for cherries with their pits left in because theoretically the pits also flavor the batter with a light almond taste. In our opinion, that’s a bit much, because we couldn’t exactly be knee deep in a Parisian café daydream if we needed to be on the lookout for cherry pits. And French-girl chic definitely doesn’t include a chipped tooth! If cherries aren’t your thing, or aren’t in season, try chocolate and hazelnuts, pears, raspberries or concord grapes.
We created this recipe for clafoutis by combining a few different recipes. We’ve done all the heavy work for you and referenced all the recipes in to create the best one. Yes, our research included trying recipes from the infamous Julia Child & Ina Garten, amongst others, to create a version that’s light and airy, but rich and creamy. We’re all about providing the easiest, most delicious recipes for you (and our loved ones) to enjoy! And for those of you who don’t appreciate heavy cream for breakfast, we’ve also added some options for a healthier version that’s dairy and gluten free.
Prepare to be transported.
Ingredients: Serves 6-8
- 1 tablespoon unsalted butter, at room temperature
- 1 1/2 cups heavy cream, or milk if you want it to be lighter
- 1/3 cup sugar
- 3 eggs extra-large eggs at room temperature
- 1 Tablespoon vanilla
- 1/4 teaspoon salt
- 6 tablespoons flour
- ¼ teaspoon pink Himalayan salt
- 3 cups cherries, pitted
- powdered sugar
- crème fraiche or coconut whipped cream
Preheat oven to 350 degrees F. In an electric mixer blend the eggs and sugar on a medium-high speed until they are light and fluffy. About 3 minutes. On a low speed, mix in the flour, cream, vanilla extract, and salt. Pour a 1/4 inch layer of the batter in a buttered cast iron skillet. Other dishes will do, but in a cast iron skillet, it will keep warm longer. It is definitely best warm.
Shop: Lodge Cast Iron Skillet
Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Pour on the rest of the batter. Bake at 350 degrees for about 45 minutes to an hour. The clafoutis is done when puffed and brown and a knife plunged in the center comes out clean. Sprinkle with powdered sugar and a dallop of crème fraiche, serve warm.
Photography: Lee O’Connor