I’m sure many of you remember the Frankenstein-of-cupcakes I created in my kitchen a while back. (Hello, weird watermelon frosting!) Today’s recipe is quite a bit different, but somehow turned out equally as strange. Luckily, the taste makes up for its questionable appearance. I’ve made a cherry clafoutis before, although using an entirely different recipe that I was unable to find this go-around. Although, it was significantly more cake-like, I believe this squishier pancake dough is perhaps more authentic. I used an amended recipe I found from Garrett McCord on Simply Recipes, and, as the name would indicate, it was quite simple. For my version, you’ll need:
- 2 cups of pitted cherries
- 1 tablespoon almond extract, or almond flavored syrup
- 3 eggs
- 1 cup sugar
- 1/2 cup flour
- 2 pinches of salt
- 1 cup milk
- a splash of vanilla extract
Cherries in their still-frozen state. They got a lot uglier once defrosted, I’m afraid…
While the cherries defrosted, I practiced my one-handed egg cracking skills. Which is why all of the egg yolks look so destroyed in this photo. Whoops!
Batter’s done and cherries are ready to go in the bottom of my favorite Le Creuset baking dish.
After 1 hour of baking at 350 degrees, I was left with the below masterpiece.
It’s a little cherry-heavy, and forgive the missing chunk on the side. It’s where I sampled it before taking a picture. And, as the original recipe said, it did fall quite a bit while cooling down.
In hindsight, though I’ve previously used frozen cherries, I wish I had used fresh cherries despite the extra work of removing the pits. I’d also like to use a tad more flour to up it’s density. It’s awfully squishy, this one. If you don’t mind the funny texture, it’s quite sweet and delicious. I’m hoping to slice it up this evening and serve it alongside some ice cream. A pretty good accomplishment for a Thursday, if you ask me.