Recently, I tried my hand at making a cherry clafouti. I'd never made one, never even tasted one before, but it was something that had been on my radar for a number of years. A few weeks ago, after learning that I have a tart cherry tree, someone asked me if I'd ever tried making a cherry clafouti with my cherries.
"No," I answered, feeling a bit guilty that I'd never made use of them that way even though I'd heard of it more than a decade ago (best laid plans of mice and men sort of thing).
About two weeks later, I was in the chest freezer retrieving some meat to restock the kitchen fridge's freezer, and I noticed that I had a bag of frozen cherries from the 2023 crop still. According to the label, it was 3 cups of pitted tart cherries.
Well, that sealed it. Time to try cherry clafouti. So I took that bag of cherries upstairs to the kitchen and thawed it overnight. Meanwhile, I looked up a likely sounding recipe using tart, not sweet, cherries--I actually have a recipe for one using sweet cherries but I've never been confident enough to translate the needed sugar amount to make it tasty with tart cherries. Then I made a plan for breakfast the following morning.
I confess, I was a bit nervous not knowing how this clafouti would turn out. Even if it turned out exactly as the recipe described (I was using thawed cherries rather than fresh ones that the recipe called for, and a slightly larger amount), would I even like it? It's technically an egg dish, and eggs are something I either love or hate, depending on how they're cooked and the resultant texture.
So, how did it come out? Did I like it? Will I ever make another clafouti again?
It was delicious! Definitely a recipe success! Even though DH complained that it 'wasn't all that good', he ate a quarter of it. Actually slightly more than a quarter, because, as you can see by the photo above, I cut it kind of off center. Upon questioning, he said it wasn't great because he likes meat with his breakfast, and it wasn't meat. Ugh. Hello, macho man, eggs are meat.
Myself, I ate the other quarter! I loved not only the flavor, but the texture was spot on for the acceptable egg dish category. In fact, the texture reminded me very much of my favorite dish I would get when we would travel to the Upper Peninsula and go out for breakfast at a little local cafe (that unfortunately, isn't there anymore as it closed down a few years ago).
This recipe is most definitely a keeper. In fact, I'm thinking that with a reduction of the sugar, it would probably also be excellent made with blackberries. I will have to remember to try that in August, when the blackberries are in season (out in the woods and in a corner of our field).
I do have to say, it was awesome fresh and warm. Leftover the next day and reheated, it was still pretty good. The third day, when I finished off the last piece, it had gotten pretty rubbery. So, in the future, definitely eat it all right away, LOL.
Since I followed an online recipe pretty much exactly (except my cherries were pitted and thawed), I'm not going to type it out here. I will just post a link to the original site that I got it from.
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