With the damp Nova Scotia spring fading into longer, warmer days I had a sudden urge to make Julia Child’s cherry clafoutis. Although I wasn’t 100% sure what clafoutis was, I did know that I love cherries, and I love them even more when they go on sale. I keep my eye on these plump shiny little red fruits from the time they make their first appearance at $10.99/lb, until around now, when they’re $3.99/lb and sometimes less.
This post was first published on Jun 18, 2013 and was last updated on September 2, 2019.
What Is Clafoutis?
Before I made Julia Child’s cherry clafoutis I had never even heard of clafoutis. Is it like a cake in texture? Custard? Flan? A crepe? Mine turned out to be sort of like all four combined in one however, I will say it leaned more towards the custard / crepe side of of the fence. I used this recipe posted on Epicurious.
Should You Remove The Cherry Pits For Clafoutis?
I once read if you leave the pits in the cherries, your cherry clafoutis will have a more almond-like flavour. When made mine I did just that (plus, I don’t own a cherry pitter and I didn’t feel like pitting 60 cherries by hand!). The cherries baked so soft that the pits slid right out, however, be sure to mention the cherry pits to guests to prevent broken teeth! I don’t know if leaving the pits in the cherries made any real difference in flavour, but either way the cherry clafoutis was really good and I’ve made it a number of times since.