So lately I’ve been celebrating (or exploiting;) the abundance of fresh sweet cherries from the farmer’s market. The most classic of all cherry recipes is the cherry clafoutis (kla-foo-tee) which is surprisingly easy to make. I’m not much for baking, but this recipe is a lovely rich custard that’s no more difficult that making pancake batter. That’s my kind of baking!
You can use all-purpose flour and most clafoutis recipes call for white flour, but I try to find interesting substitutes for white flour whenever possible. Even if the rest of this indulgent dessert is all eggs and cream, at least I can take solace in the fact the the flours in this recipe are full of fiber and healthy fats! The coconut and almond flour lend a nutty richness to this recipe you won’t get from white flour.
Traditional cherry clafoutis calls for un-pitted cherries. I pitted them for eating convenience but it’s your call! If you’re looking to pit tons of cherries with ease, I use this cherry pitter with great success:)
- 3 cups whole cherries, pitted (I use this cherry pitter)
- 5 tablespoons coconut flour
- 1 tablespoons almond flour
- ¾ cup whole milk
- ½ cup heavy whipping cream
- 4 large eggs
- ⅓ cup honey
- 1 tsp ground vanilla bean
- coconut oil, melted if necessary
- powdered sugar, for dusting
- Wash, pit and let cherries dry. Preheat oven to 350 degrees.
- Brush shallow baking dish with coconut oil and scatter cherries in this dish.
- In a bowl, combine milk, cream, eggs, flours, honey, and vanilla bean powder with a hand mixer for a few minutes until thoroughly mixed.
- Pour over cherries, place baking dish on cookie sheet in case it spills over, and cook for 45 minutes or more until the top is golden and the middle is ever so slightly jiggly.
- Let cool then sprinkle with powdered sugar.
food photographer, food photography, los angeles, crystal cartier
Hi Crystal–I make this all the time as it is virtually guilt free, quick and delicious. I use any fruit(the tart cherries of the east coast are awesome), special request skim plus milk–tastes and acts like whole milk, but no fat, more calcium, sugar substitute(splenda, agave or whatever you like), a little butter, no cream. I substitute half of the eggs with no cholesterol egg product….still a big hit.
xoxKaren
Making this tomorrow!! Yum!
I hope you like it!
We loved it 🙂 The boys asked if they could have it again for breakfast! Ha. I can’t believe it’s taken me this long to visit your blog–it’s beautiful!
Yaaaay I’m so glad! Thanks:)