Clafoutis is more difficult to pronounce than it is to make. It is an elegant breakfast offering, but also makes a good dessert or afternoon snack. The first time I ever tasted it was at a rustic bed and breakfast in southern France. The proprietor picked the cherries from a tree in the garden and served the warm clafoutis with steaming bowls of café au lait and buttered toast with jam.
Since I love Italy, I’ve tweaked the traditional recipe to include limoncello and lemon zest instead of the more traditional Kirsch.
- 3 large eggs
- 1/2 cup sugar
- 6 tablespoons unsalted butter, melted and cooled slightly, plus more to butter dish
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons limoncello
- 1 tablespoon lemon zest
- 2 1/2 to 3 cups sweet cherries, pitted
- Powdered sugar, optional
- Preheat oven to 400F. Whisk the sugar and eggs together with a they are light yellow in color. Gradually add melted butter about a tablespoon at a time, whisking to incorporate. Add the flour and salt all at once and whisk until the batter is a smooth, silky mixture. Mix the milk and cream together and slowly pour it into the batter a little at a time, whisking it in each time. Add the extract, limoncello, and lemon zest, and mix well. The batter should be smooth and shiny.
- Arrange the cherries in a buttered quiche dish, pie pan (9 or 10 inches in diameter) or a cast iron skillet. Pour the batter over the cherries and distribute them evenly in the pan.
- Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving. Dust with powdered sugar and serve in wedges.