One has a rather small window to make this classic French dessert. It’s a bit of a waiting game. First you wait patiently for the first of the dark, sweet cherries to make their grand appearance. I shop almost daily in our lovely, quiet and delightfully old-fashioned village. We have a wonderful locally owned grocery store in Ladner. JARRY’S feature local and regional products. I have been buying shiny, ruby red cherries every day for a week or so, and today the cherries were deeply rich and sweetly ripe. This is where the waiting and tasting game pays off. The cherries are perfect for clafouti.
Clafuti is a crepe like batter poured over cherries and baked in a very hot oven. There are many recipes for this seasonal dessert and they are all variations of melted butter, flour (not much) a bit of sugar, several eggs , milk and ripe, plump cherries. It is traditional to leave the pits in the cherries. It adds to the flavour of the clafouti. Just remind your guests about the pits.
This very, very French dessert is easy to whip up and pop into the oven about two hours before you want to serve it. At the last minute I dust it with a little icing sugar. You can serve it warm or cool.
The recipe for CHERRY CLAFOUTI awaits you in MRS.BUTTERFINGER’S kitchen. Bon Appetit dear friends.