Cherry Clafouti (Klah-Foo-tea). It sounds so fancy. Tell your friends you’ve made this and they’ll think you spent hours in the kitchen. The first time I made one I thought, “That’s it? How easy is this?”
I know many of you don’t have cherries at your markets yet so please don’t be jealous, but our first ones arrived last week. The girls and I headed to the Santa Monica Market (my oldest calls the Wednesday market “da bomb”) and met up with Gaby for a little shopping. The balmy air felt wonderful and the bright sun lifted our spirits. As we strolled down the street toward the beach, we all gasped when we saw cherries piled high on a table. The proud farmers showed off the season’s first cherries and promised us that three different varieties would be available this week. We all devoured samples and I left with red-stained lips and 3 pounds of cherries.
I drove home thinking of all of the ways I could use my cherries and finally decided that trying a clafouti seemed like a simple and sweet way to end the day. To make this fancy-sounding dessert, all you need is a shallow 10-inch dish, a large mixing bowl, measuring cups and spoons, and a whisk. Whisk the batter together in the bowl, plop the cherries down in the dish, pour the batter over them, bake and serve with sweetened whipped cream. Now truly, how easy is that?
*Congrats to Courtney (who mentioned sharing this recipe with her co-workers). You are the winner of Ice Pop Joy! Please send your information to deliciouslyorganic [at] yahoo [dot] com and I’ll get your book out to you.
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