Cherry Clafoutis With Crème Fraîche Whipped Cream One look at clafoutis and you might imagine this sophisticated French dessert would include lots of steps and complicated directions. In reality, it couldn’t be easier; it is simply a straightforward custard speckled with fruit. To make this recipe, a crepe-like batter is poured around cherries and baked until set. The traditional clafoutis is made with cherries, but other stone fruit, like sliced apricots and Italian plums, would also work. If you can’t ﬁnd kirsch— a cherry- ﬂavored liquor— swap in 1⁄2 teaspoon almond extract.
- 1 ¼ lbs. fresh cherries, pitted
- 4 large eggs
- ½ cup light brown sugar
- ½ cup all-purpose flour
- 2 tsp. vanilla extract
- 1 tbsp. kirsch liqueur
- 1 ¼ cups half-and-half
- ½ tsp. salt
- Turbinado sugar, for sprinkling
- 1 cup heavy cream
- ¼ cup crème fraîche
- 2 tbsp. granulated sugar
- Powdered sugar, for garnish
HOW TO MAKE IT
- Make the clafoutis: Preheat the oven to 375°F. Butter an 8 x 5½-inch oval cast iron roasting pan. Arrange the cherries in the prepared pan in a single layer. Set aside.
- In a blender, combine the eggs, brown sugar, flour, vanilla, kirsch, half-and-half, and salt. Blend on high speed for about 30 seconds, until well blended. Pour the mixture over the cherries and add a sprinkle of turbinado sugar. Bake for 40 to 50 minutes, until the custard is set and lightly browned.
- While the clafoutis is baking, make the whipped cream: In the bowl of a stand mixer, combine the cream, crème fraîche, and granulated sugar, and beat until soft peaks form.
- Serve the clafoutis with a sprinkle of powdered sugar and a dollop of the whipped cream.