A puffy, eggy, not too sweet pudding with a delicious soft fruit layer, that’s equally good for a breakfast treat. This French classic was adapted from the original Julia Childs recipe and I’m glad to say converts excellently to a gluten free version. Any fruit can be substituted for cherries, blueberries are an excellent alternative, and I’ve seen recipes where pears are used and a teaspoon of cinnamon added to the batter. As I couldn’t find fresh cherries in the store, I used frozen, organic cherries which needed a little help so I made a vanilla simple syrup (equal parts sugar and water, 2 teaspoons vanilla paste) and added a couple of tablespoons of Grand Marnier. Soak the cherries in this syrup while they defrost in the fridge and drain well in a sieve before adding to the batter. The leftover cherry syrup can be put in a small saucepan and reduced over medium high heat to thicken the syrup, to be poured over the hot, baked Clafoutis. Store any leftovers in the fridge and enjoy the next day.
Servings 6-8 for a light dessert or 4 for breakfast
• 1 1⁄4 cups milk
• 2⁄3 cup sugar, divided
• 3 eggs
• 1 tablespoon vanilla
• 1⁄8 teaspoon salt
• 1⁄2 cup flour
• 3 cups cherries, pitted
• powdered sugar, for garnish
1. Preheat oven to 350 degrees F.
2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
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 the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7. Sprinkle with powdered sugar and serve warm. A little whipped cream, or ice cream on the side would be extra delish!
8. Servings: 6-8 for dessert, 4 for breakfast.