From Farmers’ Markets in Full Spring Swing

Recipe by Barbara Kobsar

This classic French recipe for clafoutis uses sweet cherries, but you can use plums, peaches, pears, or a combination of fruits. 

Cherry clafoutis (Popo le Chien, licensed under CC BY-SA 4.0 )

Serves 4

  • 1 pound cherries
  • ¼ cup sugar
  • ⅓ cup flour
  • Pinch of salt
  • 3 eggs
  • 1 cup cold milk
  • ½ teaspoon vanilla extract

Preheat oven to 375°. Wash and drain the cherries. Remove stems and stones.

Place the cherries in a lightly buttered oval baking dish or 9-inch pie pan and sprinkle with half the sugar.

In a bowl, combine the flour, salt and remaining sugar. Beat in the eggs, one at a time followed by the cold milk and vanilla extract.  Continue mixing until the batter is smooth. Pour the batter evenly over the cherries.

Bake in the preheated oven for 35 to 40 minutes or until the top is puffed and golden, Sprinkle the clafoutis with a little sugar if desired.

Serve lukewarm or cold.