Clafoutis is a delightfully rustic baked French fruit dessert
It is traditionally made with berries or cherries, but often made with apples as well, arranged in a tart pan and covered with a thick flan-like batter.
My clafoutis is a winner: Not too sweet, fragrant and totally gluten-free-friendly, and very easy to make. I love how the cherries float to the top during baking. I have taken some poetic license and added an optional light chocolate topping to my clafoutis recipe (the picture clafoutis doesn’t have a chocolate topping), just because berries and chocolate go so beautifully together.
A cherry pitter will pit the cherries for you in no time.
I love that little tool, not only for cherries but for olives and fresh dates. Still if you get too lazy to pit the cherries, use frozen cherries: They are delicious, and pitted!
- 4 cups pitted cherries, frozen cherries great too
- ¼ cup sugar
- 3 tablespoons tapioca flour (health food stores)
- 3 eggs
- 2/3 cup sugar
- 1 cup flour, any flour including gluten-free
- ½ cup oil
- 2 cups milk, dairy-free ok
- ¼ cup crème de cassis (liquor stores)
- Good pinch salt
- 1/2 cup grated semisweet or bittersweet chocolate, best quality (optional, but wonderful in the clafoutis)
Preheat the oven to 375 degrees.
Toss the cherries with the sugar and tapioca, and spread over the bottom of a greased 10-inch tart pan.
In a blender or food processor, mix the second set of ingredients until smooth, and spread evenly over the cherries. Sprinkle the chocolate evenly over the batter. Bake 30 minutes, or until the top is barely firm. Serve the clafoutis warm.