David holding up the finished product – Cherry Clafouti on Bastille Day!
Last Saturday, David and I made a brunch to celebrate French Independence. Okay, actually we just used Bastille Day as an excuse to make the most perfect of French recipes – a Cherry Clafouti. One website listed the definition for clafouti as a rustic French baked dessert made by baking cherries in a custard-like batter similar to pancake batter. Typically, the clafoutis is made from unpinned cherries which when cooked create a much more intense flavor, but this recipe calls for pitted cherries. It is quite simply the easiest dessert to make on a whim because it takes very little prep time (everything goes in the blender) or cook time.
David pitting cherries with an opened paper clip.
Cherry Clafouti
From Clean Eating Magazine’s July 2011 issue. I added the almonds on top, and I think they make the recipe perfect. Enjoy! 🙂
The finished product puffed up right out of the oven – it will deflate!
2 eggs
2 egg whites
1/4 cup sucanat, divided
3/4 cup almond milk
1/2 cup spelt flour
1/2 tsp almond extract
1/4 tsp salt
olive oil cooking spray
30 cherries, pitted
1/4 cup sliced almonds
Mix batter ingredients in blender, …
Preheat oven to 425. Place eggs, egg whites, all but 1 Tbsp of sucanat, flour, milk, almond extract, and salt in blender and combine. Heat cast iron skillet on medium high. Spray skillet with cooking spray and throw in cherries and remaining Tbsp of sucanat; when sucanat begins to melt (45 seconds), pour batter over cherries. Top with almonds and place skillet on middle rack in oven. Bake for 20 minutes until center is set. Serve warm.
…cook cherries until sucanat begins to melt,…
…pour the batter over the cherries and bake in oven…
The finished product – post deflation!
The Alchemist's Kitchen 