One of my favorite desserts this summer has been a good Cherry Clafoutis. Since the birds ate all of the cherries on my cherry trees I sadly haven’t been able to use them in a clafoutis, but they’ve been great in the store this year and have worked more than just well. They’ve been crisp and juicy, tart yet sweet.
Perfect for a clafoutis.
If you haven’t had a Clafoutis before, it’s a French dessert that is pronounced Kla-foo-tee and consists of a pancake like batter filled with fresh fruit and baked until puffed and golden.
It’s almost like a cake, but more like a custard. Or maybe it’s just more like a pancake. I’m not sure. What I do know is that I love it and so does my entire family.
Not only do you get a rich, creamy, pudding like cake, but the cherries cook slightly, letting off some of their juice while still retaining a bit of a crunch when bit into.
This version uses mascarpone to add an extra dose of creamy richness to the batter. Buttermilk gives the pudding a little bit of tang and the creme de cassis lends a little something special with it’s fruity sweetness. If you don’t have creme de cassis it can be omitted or subbed for another type of fruit flavored liquor.
Dusting the Clafoutis with a bit of powdered sugar gives it a little bit of extra sweetness that I think it needs. I also love to top it with a dollop of slightly sweetened whipped cream.
Serve this dessert warm out of the oven for the best texture.
- 1 tablespoon butter, softened
- 5 Eggs
- 2 Egg Yolks
- ½ cup Mascarpone
- ⅓ cup Sugar
- 1 cup Buttermilk
- 2 tablespoons Creme de Cassis
- ½ teaspoon Almond Extract
- ¼ teaspoon Salt
- ¾ cup Flour
- 2 cups Cherries, pitted & halved(2 cups is the measurement needed after halving the cherries)
- Powdered sugar, for dusting
- Whipped cream, for serving, if desired
- Preheat the oven to 425 degrees. Spread the softened butter over the bottom and sides of a 9x13 baking dish or two 8" round pans.
- Place the eggs, yolks, mascarpone, sugar, buttermilk, creme de cassis, almond extract, salt, and flour in a blender. Blend until smooth. Scrape down the sides of the blender if any flour gets trapped while blending and blend again to ensure that there are no lumps.
- Pour the batter into the buttered dish or dishes. Top with the cherry halves, placing them in the batter cut side up.
- Bake in the preheated oven for 25-30 minutes, or until puffed and lightly golden brown on top.
- Let cool slightly.
- Serve dusted with powdered sugar. Top with sweetened whipped cream, if you like.