Clafoutis is a French dessert made with black cherries and a thick crepe like batter. It tastes like a cross between pancake and custard and is easier to make than both. It can served for dessert or breakfast warm with a dollop of whipped cream or greek yogurt. This was my first time baking clafoutis and it turned out to be easier than expected.
Last weekend we went cherry picking to Barrett Orchards in Yakima, a 2hour drive from Seattle. This was our first time and the experience was a lot of fun. Pacific Northwest is popular for bing and rainier varieties of cherries and we were really hoping to pick some fresh rainier cherries. Sadly, there were just a handful of rainier plants and most of the cherries were already gone. We did end up coming back with more than 10 pounds of bing cherries and they tasted so sweet and fresh that I don’t think we can ever go back to eating cherries from supermarkets.
Cherry picking is on till July 15th this year and Yakima is the perfect weekend destination. There’s something for everyone in that place. Barrett orchards’ staff was very friendly and gave us a guided tour of the place.They provided us with plastic bag lined buckets for picking cherries. Bing cherries are priced at $1.50 per pound and rainier at $2.50 per pound and they accept cash and cards. They have plenty of tables for a picnic and have some yummy home made ice creams in their little store. Try the huckleberry flavor, my personal favorite.
I followed Julia Child’s recipe for clafoutis and it turned out to be a little eggy for my taste. Nevertheless it tasted good for breakfast with a dollop of vanilla Greek yogurt. The bing cherries were super sweet and with every bite loaded with generous amounts of cherries, this clafoutis is a winner.
1/2 cup flour
1.25 cups milk
2/3 cup sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
3 cups fresh cherries, pitted
Powdered sugar for garnish (optional)
1. Preheat oven to 350F.
2. Place the milk, flour, 1/3 cup sugar, vanilla, eggs and salt in a blender and blend until well combined.
3. Lightly butter a baking dish and pour 1/4-inch layer of the blended mixture over the bottom. Set the remaining batter aside.
4. Place dish in the oven for 10minutes until a film of batter sets in the pan but the mixture is not baked through. Remove from oven.
5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6. Bake in preheated oven for 45-60minutes, until the clafoutis is puffed and browned and a knife inserted in the center comes out clean.
7. Sprinkle with powdered sugar (optional) and serve warm.