A clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. Serve leftovers for breakfast the next morning, hot or cold. I made it so many times – and never had a picture taken – must remember the very next time.
Serves 4 to 6
- Unsalted butter, to grease the baking dish
- ¼ cup all-purpose flour, plus more for dusting
- ½ cup dried cherries
- 1 large Anjou pear, peeled, halved lengthwise, and cored
- ¾ cup whole milk
- ¾ cup heavy cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup sugar
- Pinch of salt
- Preheat oven to 400°.
- Butter a 10-inch ceramic tart dish or 9 1/2 inch pie plate I sometimes us a cast-iron frying pan, its size depending on how many people etc. 10 inch (25 cm) dia is plenty for 6 .
- Dust with flour, and tap out excess; set aside.
- Put cherries in a medium bowl, and cover with boiling water by 1 inch.
- Let stand until plump, about 10 minutes.
- Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish.
- Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute.
- Pour batter over pear.
- Drain cherries; sprinkle over batter.
- Bake until golden and set, about 25 minutes.
- Let stand 15 minutes.
- Cut into wedges.
Note: Clafouti can be refrigerated in an airtight container up to 1 day.