Bada BING Bada Bang—Cherry Clafoutis

Clafoutis (the “s” is silent).
Pronounced kla-foo-TEE.
It took me about 10 times before I sufficiently remembered how to say this correctly.

The name comes from the verb clafir, meaning "to fill up" as in to fill up the batter with cherries.


I bought a huge bag of cherries on sale for 99 cents! A few days later, I still had tons of cherries. Bada BING bada bang--time to make BING cherry clafoutis! (Pun very much intended). The cherries taste excellent after being baked!


A clafoutis is typically a French dessert, but as you already know, I am all about a hearty breakfast and I say, why not have dessert for breakfast?! The clafoutis is mostly fruit, and the batter is just flour, milk, and eggs with a touch of sugar.

Here is how it all went down for me:
1. Wake up at 9 am. Jump out of bed and head straight for the kitchen.
2. Whip up the batter, throw it all together, pop the clafoutis in the oven.
3. Head upstairs and get dressed.
4. Take the clafoutis out of the oven, enjoy a nice big slice.
5. 10 am. Off to work, feelin’ good!

Bada BING bada bang—Cherry Clafoutis
Adapted from JoyofBaking.com

½ cup all purpose flour

¼ teaspoon salt

2 large eggs

2 tablespoons granulated white sugar

¾ cup milk (I used nonfat because it is what I had on-hand)

½ teaspoon pure vanilla extract

roughly 2 cups of fresh cherries (I did not pit them)

1 tablespoon unsalted butter

2 tablespoons (or less) of granulated white sugar

Directions:
• Preheat the oven to 425° F. Wash the cherries, remove the stems. I keep the pits in for two reasons:

#1 It is easier and…
#2 The pits give the clafoutis a subtle almond flavor when baked.

(NOTE: If you have a cherry pitter or feel like getting your fingers stained with red cherry juice, feel free to pit your heart out!)

• In your food processor or blender place the flour, salt, eggs, 2 tablespoons sugar, milk, and vanilla extract. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit. (Feel free to do this all by hand with a whisk or fork. I took the lazy way out this time!)

• In a large 9- inch heavy nonstick ovenproof skillet melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the cherries, and cook until the cherries have softened a bit and are coated with butter (2 - 3 minutes).

• Sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 - 2 minutes).

• Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse.

• Serve with a dusting of powdered sugar, crème fraiche, yogurt, or whipped cream.


Serves about 4.