Cha Cha Cherry… Clafoutis! If you know how to pronounce Clafoutis without asking Google you know way more than I did before starting this bake. I had to look it up a few times and still have trouble.
This week’s bake was inspired by a couple of different elements. The first is an amazing beer we had last week. A local favorite brewery (Jester King) made a wild ale refermented with Cherry Juice and it was incredible! I had cherries on the brain for several days after having that beer so I knew I wanted my next bake to include cherries.
I was also inspired by the idea of baking something I had never heard of before. After a couple of days of research, I found the Clafoutis and was hooked by the name alone. Once I read what it actually was I knew I had to try and bake it. My Clafoutis is a little bit different because I wanted to make it dairy-free. I used oat milk instead of traditional whole milk and it turned out delicious. Below is the recipe for Cherry Clafoutis along with my tips, tricks, and don’ts that I did.
Ingredients
2 cups of fresh cherries, pitted and cut in half
4 large eggs
1/2 cup granulated sugar
1 cup oat milk
1 tablespoon almond extract
3/4 cup all purpose flour
1/2 teaspoon kosher salt
2 tablespoons of powdered sugar (for sprinkling after the bake)
Directions
Preheat oven to 350° and grease a 9″ round baking dish with butter. Spread out cherries in an even layer in the bottom of the pan.
In a stand mixer, add eggs and sugar. Blend until frothy. Add oat milk, almond extract, flour, and salt. Blend until combined.
Pour batter over cherries.
Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes.
Serve warm or at room temperature and dust with powdered sugar
Tips, Tricks and Don’ts that I did
Use fresh cherries. If you use cherries from a jar like maraschino, you’ll risk having a soggy bake.
Be careful when you remove the pits from your cherries. I found the best way is to pull the stem, slice in half, and pull apart. The pit should pop right out once the cherry has been cut in half.
You can definitely use whole milk instead of going dairy-free like I did. Keep in mind it may take less time to cook than with oat milk.
The Clafoutis is done when a toothpick is inserted and comes out clean. Due to oven variances be sure to watch your clafoutis the last 10 or so minutes left in the bake. It’s easy to under AND over bake this one.
If you’re local or ever planning a trip to Austin, do add Jester King Brewery to your must list. It’s a brewery on a farm with baby goats. They have great beer, tasty pizzas, and did I mention baby goats?
Don’t forget to Enjoy!
Mae Bakes 