Recipe: Clafoutis

I was irresponsible.

I didn’t customize my Green Bean Delivery order. That means I got whatever they picked for me. An onion (I’ll use it), two mangoes (breakfast!), a green pepper (not a favorite– red and yellow are more my speed), some lettuce, some basil. Nestled in the bottom? A bag of cherries.

I’d just finished reading Dorie Greenspan’s Around My French Table.  Dorie Greenspan, if you aren’t familiar, is kind of the goddess of cookbooks.  She’s written them with Julia Child and Pierre Herme, She’s won James Beard Awards, IACP awards and lives my dream: commuting between the US and Paris.  I became enamored with her recipe for clafoutis.  It was foreign yet familiar at the same time.

Clafoutis is often made with cherries, but other sorts of berries work, too.  The cherries are often pitted, but as I learned from Greenspan, in Limousin, France (the home of the clafoutis), it’s traditional not to pit them– you preserve more of the juice and flavor that way.

Bonus: you don’t have to pit cherries.  That’s a win in my book.

So one Sunday, I whipped this up.  It took literally 10 minutes– essentially, it’s an egg custard poured over whole cherries and baked.  You don’t need any fancy equipment, just a bowl and a whisk.  You serve it lukewarm (so you can make it earlier in the day) and dust it with powdered sugar.  That’s it.  It sounds fancy and will impress your friends, but it’ll be our little secret that it’s almost as easy as buying something at the bakery.


1 pound of cherries, stemmed

3 eggs

1/2 cup of sugar

1/2 cup of flour

2 teaspoons vanilla

pinch of kosher salt

1/2 cup of heavy cream

3/4 cup milk

powdered sugar (for dusting)

Preheat the oven to 350 degrees.  Butter a 2 quart baking dish quite well– you don’t want this to stick.  Place the cherries, in one layer, in the dish.

In a bowl, whisk the 3 eggs together until foamy.  Add the sugar, beat until incorporated.  Then, add the flour and beat until it’s incorporated.  Add the vanilla, salt, and dairy and beat until combined.  Pour over the cherries and bake for 35-45 minutes, until the top is puffy and golden brown, and a knife comes out clean.  Allow it to cool (perhaps while making the rest of your dinner, or drinking wine, or whatever it is you like to do while dessert cools).  Dust with powdered sugar and enjoy (and keep a bowl handy for the pits!).