Serves 6 to 8
Clafouti is a very simple pudding, best eaten warm. A mixture similar to pancake batter is poured over fruit and baked—that’s all there is to it.
• 4 eggs
• 1 cup flour
• 2 cups warm milk
• ¾ cup sugar
• 2 Tbs. butter, melted
• 2 Tbs. butter, melted
• 2 Tbs. kirsch
• pinch of salt
• 1 to 2 Tbs. soft butter
• 1 lb. sweet, dark cherries, washed, stemmed, and pitted
Garnish
• sieved confectioners’ sugar
• heavy cream, well chilled (optional)
1. Beat the eggs lightly and gradually stir in the flour. When the mixture is smooth, beat in the milk, sugar, melted butter, and kirsch, along with a tiny pinch of salt.
2. Preheat the oven to 425 degrees. Very generously butter a large, shallow baking dish and pour a very thin layer of the batter across the bottom of it. Put it in the hot oven for 2 to 3 minutes, or just long enough for the batter to begin to set.
3. Arrange the pitted cherries evenly over the layer of batter and pour the remaining batter carefully over them.
4. Reduce the heat to 400 degrees and bake the clafouti for about 30 to 35 minutes. It should be golden brown and slightly puffed.
5. It’s a good idea to check it once or twice during the baking, and if it is starting to puff unevenly in large bubbles, pierce it with a skewer or fork.
6. Sprinkle the hot clafouti with sieved confectioners’ sugar and serve it hot or warm. I’ve found that it’s especially wonderful with some cold heavy cream poured over it.
