Clafoutis Part 2


Am I allowed to post the same thing twice in one month,
or will I be arrested by the food blog police?

I will take my chances.

You see I had no choice but to make another cherry clafoutis, this time a different recipe, because my friend Martha dropped off 5 lbs. of freshly picked cherries from her property in upstate New York.
Her lovely 81 yr old German mother in law picked them just for me!
She washed them and removed the stems too..........(you'd think she could've pitted them for me too!). Thank you Elfriede!

These were not ordinary cherries. In fact, in all of my life, I've never tasted a cherry quite like this.
Every single one was dark red, heavy with juice, and sweet.
I was never a big cherry fan until now.
This is what cherries are supposed to taste like.

What to do with 5 lbs. of ripe cherries?

Make more chutney and another clafoutis.

I liked the recipe I made last time, but in case you haven't made this recipe yet, I am giving you another chance.

This one is from my latest purchase, A Platter of Figs. Written by the head chef of Chez Panisse in Berkeley, who lives in California 6 mos. of the year and Paris the other half.

This one was more like an eggy pudding because it uses 6 eggs vs. the 3 eggs from the first recipe I made.
I also made this one in a more traditional 12" cast iron skillet, which made it a more rustic presentation.

The other difference in the recipe was that David's recipe called for 2 cups of brown sugar, the other recipe used white sugar. I think today's clafoutis was more like the traditional French recipes, but I loved them both.

I was very proud that I made my first clafoutis last month, and when I mentioned it to a French woman I was doing an appraisal for, her response was "Big deal, it's crepe batter poured over fruit, anybody can do that".
No comment.

Cherry Clafoutis (make one already!!!): recipe from A Platter of Figs

2 lbs. of ripe cherries, pitted (have fun!)
1/4 cup of sliced almonds
2 cups of brown sugar
6 eggs
2 tbsp flour
1 1/2 cups of whole milk
1/4 tsp almond extract
splash of kirsch (I omitted this)

Grease a 12" cast iron skillet or gratin dish with butter. Lay your cherries on the bottom of the pan and sprinkle the almonds over the fruit.

Mix the batter and pour over the fruit.

Bake in a 375 oven for 40-45 minutes. The middle will be wiggly when you take it out of the oven. It will set. Wait about 30 minutes before serving.


Because of the amount of eggs used, I would like this better served for brunch.
You can make the batter the night before and just pour it over the fruit.

"Anybody can do that!".


Bluebird NY said…
Wow, this looks so good, I wish I could have some breakfast right now! Lovely as always....
George Meyer said…
If only my my mom had a computer... She would be very flattered. That Cherry Clafoutis looks absolutely delectable! Thanks for everything Stacey!!!
The JR said…
Wow, those cherries would have never made it into a chutney or clafoutis. I love them fresh.

What a great friend and his wonderful grandmother. So very nice of her to pick them for you.

That french lady was rude. I hate it when you make a comment and get a smart alec response.

This clafoutis looks great too! Thanks for the beautiful pictures and recipe.

Vidya said…
Anybody can do that...aww that's harsh! It looks delicious and I wish cherries were in season in Australia...they sell imported ones at the market for like $10-15 a pound or something. I miss summer.
Eileen said…
Beautiful, beautiful clafoutis! I think I have to make at least one more this summer.
Pam said…
I've never made clafoutis but I think I will now. The cherries look amazing.
Foodiewife said…
Do-do-do-do! I was eyeing cherries that I bought thinking "Stacey posted a great recipe". Then I see your Fig recipe book. Ha! I just posted Marie's grilled fig recipe and I gave you a shout!

You truly are my inspiration in the kitchen, even though mine's smaller than yours. Yes, it is!
~~louise~~ said…
You dear lady can make as many Clafoutis' your little heart desires. It looks fabulous!!! I'm not sure they would have made it into a cast iron pan either. Perhaps, I would have eaten just a few. I still remember the best cherries I ever had off a tree in Michigan. My mouth is watering just thinking about them and feasting my eyes on your ravishing Cherry Clafoutis.

Naturally, they weren't chosen with quite the same amount of "love."

P.S. The rain has past and it's a beauty of a day with hopeful sunshine casted for the weekend!!! Come on out!!!
kat said…
Matt really wants to make one of these too we just haven't found the right moment. How rude of that woman by the way
I envy you those cherries. I'm a huge cherry fan and those just looked amazing. It's one of the best things about summer (although I recently found I'm not fond of sour cherries on their own).

This dish was beautiful and rustic. I really could see this being served in the French countryside, particularly with the cast iron presentation.
LaDue & Crew said…
YUM! Can you send me 3 of them!!

Sure, a lot of people can make a lot of things- But not all of them can make them taste amazing like you! I bet that lady burns hers routinely....
StaceyEsq said…
There's no way I'm going to be able to procure cherries as fabulous as those lovingly picked for you! But I'm still going to give the recipe a whirl!

Thought of you today when I ate some luscious fresh figs -- a shared passion!

Have a great weekend! xoxoxo
Oh, I've got a clafoutis on the way! Don't you just love the simplicity of this kind of recipe? It's even better than a dessert you'd spend hours on!
Kim said…
I too really like your presentation in the skillet. My neighbor from Alsace once told me that she left the pits in when she made cherry clafoutis. She said it gave the cherries more flavor.

I made this apple clafoutis last month and it was just great for breakfast.
I have one question...Who devours all this fantastic food you make on a daily basis? It can't possibly be you, if you do, I want your metabolism!!
Nicole said…
The clafoutis looks AMAZING! I could almost lick the screen.

I'm bummed now because I don't have any eggs in the fridge. Next weekend it will be a part of our birthday breakfast party for sure!
Ciao Chow Linda said…
This clafoutis looks just as delicious as the first. And I think that woman who made that comment has a problem - blog envy.
Dewi said…
Love clafoutis very much. Too bad she didn't pit them for you, ha..ha....ha..
If it's me, i just use the whole thing without pit them first. Taste better, have you tried it? Just warn your guest or family, or they might crack their teeth.
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