Coryanne from our Kitchen Council is celebrating the start of summer with a classic French brunch or dessert recipe, Clafouti, which has been made even sweeter with delicious Stemilt cherries. Enjoy!
I’m anything but a French baker, but if there is one thing I can bake it is custard, or a Clafouti as the French call it. Springy and sweet like a pancake, but thick and dense like a flan, it blends everything I love about brunch into one bite. But really, why reserve this for brunch alone? It is so simple to make that you can whip it up just before you sit down to dinner, and have it warm and ready by the time the plates are clean, and dessert is on everyone’s mind.
In the summer, I love using fresh Stemilt cherries and embracing the traditional ingredients of a Clafouti, but really, my ingredients change with the seasons – I’ve been known to add pears and nutmeg with a sprinkling of raisins for a winter makeover. Equally just as fabulous.
A Clafouti is typically made in a cast iron pan, but you can also make it in a pie dish, the trick is to bake it inside a shallow pan with plenty of butter.