Cherry Clafoutis


Except I'm terrible at accents. But, if you want to watch a cool video about accents with Kate Winslet and Saorise Ronan, I found this fascinating because I feel the exact opposite of them where I would rather play myself than play the part of being someone else. 

So I will happily just be me in the kitchen but maybe that is the whole point?? Watch the video and you'll see what I mean. Or start at 20:16.

In the meantime, I received some cherries from my hapkido instructor, Master Rick, so I decided to take a stab at something I have always heard of but have never actually tasted before or made and having no clue if the end result is authentically correct. I will say this looks pretty damn ugly on the top and on the inside but it tastes really good. I found it to be a cross between a Dutch Baby Pancake or German Apple Pancake but with a custardy filling and of course packed with cherries. 

This recipe does call for you to pit cherries which takes some patience and effort if you don't have a cherry pitter. Of course, the internet has a million ways to bypass that but I just pretended these were mini peaches (they are related after all) and reveled in the fact that all the stones were easy to take out even though I had to do that 50 times. If you don't have a pitter and are looking for a short-cut, I found this one to be pretty cool! No pitter is needed to make this dish, though. 

I brought a sample of this back to Master Rick's house and both he and his wife Jenny gloriously consumed it with a scoop of vanilla ice cream followed by some shared pumpkin and strawberry It's Its and later I helped assemble their shiny new TV.

In other news, I got my apartment carpets cleaned which forced me to clear out a bunch of things that I have been meaning to get to. The majority of college students will be leaving town so that means Davis will return to it's lovely quieter, albeit warmer summer state. Oh, and I found mites? weevils? something crawling and nasty in unopened flour and sugar sacks, a bag of white rice and a jar of brown rice last weekend which made me both very sad and also in a frenzied cleaning state. Luckily, the rest of my dry goods were unaffected and thoroughly checked and cleared of any nasty pests. *shiver* And of course, now I'll be paranoid for the next month until I forget the incident ever happened.

So this might look weird but it tastes good! I actually preferred it with yogurt for breakfast in the end. :) 

Now to wait for peaches to reach their prime...

Cherry Clafoutis

Yields: 8 servings 


  • Softened butter, for preparing the baking dish
  • 3 cups pitted sweet cherries, halved
  • 3 large eggs, at room temperature
  • ½ cup (70g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • 1⅓ cup milk
  • ½ cup plus 3 tablespoons sugar
  • Zest of one lemon
  • Powdered sugar for dusting


Preheat oven to 375ºF. Butter a 2-quart baking dish and set aside.

In a blender, combine eggs, flour, vanilla extract, almond extract, milk and ½ cup sugar until thoroughly emulsified. 

Pour a quarter of the batter on the bottom of the baking dish and top with a single layer of cherry halves. Bake for 7 minutes.

In the meantime, mix the rest of the cherries with the remaining sugar and lemon zest. 

Remove the baking dish from the oven and pour in the rest of the batter and top with the rest of the cherries. Bake until an inserted knife is removed cleanly. A more shallow (2-inch deep) dish will take about 45 minutes. A deeper dish (3 or 4-inch deep) could take up to an hour and 15 minutes. 

Top with powdered sugar. This can be eaten warm or at room temperature.