It’s my 100th post — can you believe it? — and time to share my love of clafoutis. Cla-who-now? Clafoutis.
I’m not sure what originally brought this scrummy (not an insult) dish to my attention. It isn’t something we used to make at home. While it’s often served as a dessert, I make them for breakfast, brunch, or for an afternoon treat. Great with fresh cherries, or a jar of cherries works just fine. Or apples, peaches, blueberries … whatever you like. But something about the cherries just makes it perfect.
I’m going to be a little coy. I’m not giving you my recipe. I’ve been working on it for a couple of years and am a bit jealous of it. Come on over some time and I’ll make you one. A great place to start your own clafoutis adventure is with the Joy of Baking recipe for Cherry Clafoutis. Julia Child’s clafouti recipe is also traditional and delicious. Or brush off your dictionary and try a recipe from Larousse Cuisine. My house version hits my sweet spot, and it’s worth experimenting to find your own favorite.
Warm from the oven or — maybe even better — leftover the next morning, nothing says bon cuisinier to me like a cozy cherry clafoutis. To bake one up in my kitchen here feels like one more landmark in the journey to make England home.
Thanks for reading along for these past 100 posts. Here’s to another 100 posts of everyday adventure — with butter and jam, of course.