Chef John’s Cherry Clafoutis: A Simple & Delicious Summer Dessert
Clafoutis (pronounced kla-foo-TEE) is a classic French baked dessert, traditionally made with cherries. It’s essentially a custard baked with fruit, resulting in a delightful combination of creamy texture and sweet, slightly tart flavor. While many variations exist, Chef John’s version is particularly approachable and delicious. This recipe is perfect for summer when cherries are at their peak, but you can adapt it with other fruits throughout the year. It’s also surprisingly easy to make, requiring minimal effort for a truly impressive dessert.
What is Clafoutis?
Before diving into the recipe, let’s understand what exactly clafoutis is. Originating from the Limousin region of France, clafoutis traditionally features black cherries, pits and all. The pits are said to impart a subtle almond flavor to the custard. While this recipe doesn’t strictly adhere to that tradition, understanding the roots of the dish helps appreciate its simplicity and rustic charm. Think of it as a cross between a pancake, a custard, and a fruit cobbler, all baked into one satisfying dish.
Why Chef John’s Cherry Clafoutis is Special
Chef John’s take on clafoutis is appealing for several reasons:
* **Simplicity:** The ingredient list is short and sweet, focusing on pantry staples.
* **Ease of Preparation:** The batter comes together quickly in a blender, minimizing cleanup.
* **Versatility:** While this recipe highlights cherries, it can easily be adapted with other fruits like berries, peaches, or plums.
* **Deliciousness:** The resulting clafoutis is a delightful balance of creamy custard and sweet fruit, perfect for a summer evening.
Ingredients You’ll Need
Here’s a breakdown of the ingredients for Chef John’s Cherry Clafoutis:
* **Cherries:** The star of the show! Fresh, ripe cherries are essential. Bing cherries or Rainier cherries are excellent choices. You can use frozen cherries in a pinch, but make sure to thaw and drain them thoroughly.
* **Eggs:** Provide structure and richness to the custard.
* **Milk:** Adds moisture and creates the creamy texture. Whole milk is recommended for the best results, but you can use lower-fat milk if desired.
* **Flour:** Provides a slight thickening agent for the custard. All-purpose flour works perfectly.
* **Sugar:** Sweetens the clafoutis and helps with browning.
* **Vanilla Extract:** Enhances the flavor and adds a touch of warmth.
* **Salt:** Balances the sweetness and enhances the other flavors.
* **Butter:** Used to grease the baking dish, preventing the clafoutis from sticking.
* **Powdered Sugar (optional):** For dusting the finished clafoutis.
**Exact Measurements:**
While Chef John’s recipes often emphasize intuition, precise measurements ensure consistent results. Here’s a typical ingredient list (but always refer to the specific recipe source you are using, as variations may exist):
* 1 pound fresh cherries, pitted (about 3 cups)
* 3 large eggs
* 1 ½ cups whole milk
* ⅓ cup all-purpose flour
* ⅓ cup granulated sugar
* 1 teaspoon vanilla extract
* ⅛ teaspoon salt
* 2 tablespoons butter, melted
* Powdered sugar, for dusting (optional)
Step-by-Step Instructions: Making Chef John’s Cherry Clafoutis
Follow these detailed instructions to create a perfect cherry clafoutis:
**1. Prepare the Cherries:**
* Rinse the cherries under cold water and pat them dry.
* Pit the cherries. A cherry pitter makes this task much easier, but you can also use a paring knife or even a paperclip. While traditionally clafoutis is made with unpitted cherries, pitting them makes it much easier and safer to eat.
**2. Prepare the Baking Dish:**
* Preheat your oven to 375°F (190°C).
* Grease a 9-inch baking dish (such as a pie plate or a cast iron skillet) with melted butter. This prevents the clafoutis from sticking.
**3. Make the Batter:**
* In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt.
* Blend until smooth. Ensure there are no lumps of flour remaining. You can also whisk the ingredients together by hand in a large bowl if you don’t have a blender.
**4. Assemble the Clafoutis:**
* Arrange the pitted cherries evenly in the prepared baking dish.
* Pour the batter over the cherries, ensuring they are mostly covered.
**5. Bake the Clafoutis:**
* Bake in the preheated oven for 35-45 minutes, or until the clafoutis is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean or with just a few moist crumbs.
**6. Cool and Serve:**
* Let the clafoutis cool slightly before serving. It will deflate as it cools, which is normal.
* Dust with powdered sugar, if desired.
* Serve warm or at room temperature. Clafoutis is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Tricks for the Perfect Clafoutis
* **Use Ripe Cherries:** The flavor of the clafoutis depends heavily on the quality of the cherries. Choose ripe, sweet cherries for the best results.
* **Don’t Overbake:** Overbaking will result in a dry, rubbery clafoutis. Bake until just set in the center.
* **Let it Cool:** Allowing the clafoutis to cool slightly before serving allows the flavors to meld and the custard to set properly.
* **Experiment with Flavors:** Feel free to add a touch of almond extract or lemon zest to the batter for extra flavor. You can also sprinkle a few chopped almonds or pistachios on top before baking.
* **Use Other Fruits:** While cherries are traditional, you can easily adapt this recipe with other fruits like blueberries, raspberries, peaches, plums, or even apples. Adjust the baking time as needed depending on the fruit you use.
* **Dairy-Free Option:** Use almond milk or oat milk in place of cow’s milk for a dairy-free version.
* **Don’t Worry About Pits (Traditionally):** While this recipe specifies pitting, traditionally clafoutis is made with unpitted cherries. The pits are said to impart an almond-like flavor. However, for ease of eating, pitting is recommended. If using unpitted cherries, warn your guests!
* **Cast Iron Advantage:** Baking in a cast iron skillet results in a beautifully browned and slightly crispy crust. It also helps distribute heat evenly.
* **Blender vs. Whisk:** While a blender is convenient, whisking by hand works just as well. Just make sure to whisk thoroughly to avoid lumps of flour.
Variations on Chef John’s Cherry Clafoutis
One of the best things about clafoutis is its versatility. Here are a few variations to try:
* **Berry Clafoutis:** Substitute the cherries with a mix of your favorite berries, such as blueberries, raspberries, and strawberries.
* **Peach Clafoutis:** Use sliced fresh peaches instead of cherries. Peach clafoutis is particularly delicious with a hint of almond extract.
* **Plum Clafoutis:** Substitute the cherries with halved or quartered plums. Plum clafoutis pairs well with a sprinkle of cinnamon.
* **Apple Clafoutis:** Use thinly sliced apples instead of cherries. Add a touch of cinnamon and nutmeg to the batter for a warm, comforting flavor.
* **Chocolate Cherry Clafoutis:** Add a tablespoon or two of cocoa powder to the batter for a chocolatey twist. You can also add a handful of chocolate chips to the cherries before pouring the batter over.
* **Savory Clafoutis:** Clafoutis doesn’t always have to be sweet! You can make a savory version with vegetables like zucchini, tomatoes, and herbs. Omit the sugar and add grated cheese to the batter.
Serving Suggestions
Cherry clafoutis is delicious on its own, but here are a few serving suggestions to elevate the experience:
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of richness and elegance.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream complements the warm, fruity flavors of the clafoutis.
* **Crème Fraîche:** A spoonful of crème fraîche provides a tangy contrast to the sweetness of the dessert.
* **Custard Sauce:** A drizzle of homemade custard sauce adds a touch of decadence.
* **Fresh Mint:** A sprig of fresh mint adds a refreshing touch.
* **Coffee or Tea:** Clafoutis pairs perfectly with a cup of coffee or tea.
* **Sweet Wine:** A dessert wine like Sauternes or Moscato d’Asti complements the sweetness of the clafoutis.
Storing Leftover Clafoutis
If you have any leftover clafoutis, store it in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat gently in the oven or microwave before serving.
Chef John’s Influence
Chef John is a beloved figure in the online cooking world, known for his approachable recipes, quirky humor, and informative videos. His Cherry Clafoutis recipe is a testament to his philosophy of simple, delicious cooking that anyone can enjoy. He emphasizes understanding the fundamentals of cooking, rather than blindly following recipes, which empowers home cooks to experiment and create their own variations.
His focus on fresh, seasonal ingredients also shines through in this recipe. Using ripe, in-season cherries makes all the difference in the flavor of the clafoutis. Chef John’s Cherry Clafoutis is not just a recipe; it’s an invitation to embrace the joy of cooking and to create something delicious with simple ingredients.
Final Thoughts
Chef John’s Cherry Clafoutis is a delightful and easy-to-make dessert that’s perfect for any occasion. With its creamy custard and sweet cherries, it’s sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to experience the magic of clafoutis! Enjoy!