Cherry and Blueberry Clafoutis

Cherry and Blueberry Clafoutis

I posted the picture of my clafoutis and now, as promised, here is the recipe. So what is clafoutis?

Clafoutis is a sort of pancake, sort of custard, sort of quiche. It is a lovely dessert for fresh fruit, for sure.

You can serve it plain, or topped with powdered sugar. I like to serve it with a scoop of ice cream on a hot day.

Clafoutis is really simple to make, too. You start by putting the fruit in a prepared pan. The batter is made in a blender, and takes just a couple of minutes to prepare. You pour the batter over the fruit- and bake.

I used cherries and blueberries in this one, but you can use all sorts of fruits- peaches, plums, raspberries…..

Most people enjoy it as a dessert, but it is also nice with that morning cup of coffee.

I used a combination I thought would make a nice dessert for the 4th of July. Blueberries and raspberries would work as well.

Cherry and Blueberry Clafoutis

2 c. pitted cherries, I cut them in half, but you can leave whole

1 c. blueberries

3 eggs

1 c. sugar

3 T. melted butter

½ c. flour

2 t. vanilla extract

1 t. almond extract

pinch of salt

1 c. half and half

powdered sugar, optional

 

Grease a 9×9-inch baking dish or pie pan. Preheat oven to 350 degrees. Place cherries and blueberries in the prepared pan. In blender, combine eggs, sugar, butter, flour, flavorings and salt.* Blend until smooth. Add half and half and blend again until smooth. Pour batter over the cherries and blueberries. Bake for 45-50 minutes or until clafoutis is browned around edges and puffed up. Allow to cool and dust with powdered sugar, if you like. It will deflate as it cools. Serves 6.

 

* You can whisk the ingredients together by hand, if you prefer.