Cherry Clafoutis with Crème Fraîche

Cherry Clafoutis Crème Fraîche | bettysliu.comI’m always so inspired by the fresh produce of each season – this summer, I’m particular inspired by all the summer fruits. Last week I made blueberry ice cream, and this week I landed some amazingly sweet, fresh cherries and had to put it in a classy clafoutis. This is also my farewell to my Instagram Takeover #CheeseButterLove with Vermont Creamery, and I thought a dessert is a nice round off for that :). I fancied up this already fancy custard dessert with some tangy, rich crème fraîche, and it worked out wonderfully! A custard just set with juicy cherries spread throughout, this simple dessert can be a showstopper at any gathering. Cherry Clafoutis Crème Fraîche | bettysliu.com

Cherry Clafoutis Crème Fraîche | bettysliu.com

Cherry clafoutis | bettysliu-2Cherry Clafoutis Crème Fraîche | bettysliu.comThis past week, my body has been telling me f*** off. Since last week when I was in California, I’ve been feeling a bit under the weather. This is an unglamorous rambling, sorry guys (as life often is), but even when I was in majestic Yosemite, I’d have to taken more frequent breaks and even napped in the car at one point after a hike. Then, we flew back to Boston and immediately photographed two weddings over the course of the July 4th weekend, and things went down from there. I feel fortunate that I’m technically on summer break and could take these past 5 days to recuperate and complete some freelance work in my own studio, but this afternoon we’re headed to Toronto (!!!!!) for two more weddings, and I’m SUPER excited but also a bit apprehensive. I’m still not at 100%, and shortly after I’ll be headed to Italy and then Scotland, and I feel certain my body is telling me something important: that I’ve been running myself ragged and not taking care of myself!!! When I’m back from Toronto, I’m going to spend more time resting and letting my body recover before I dive into more travel. And, I think it’s time to rethink some projects and cut back, as hard as it is for me to say….

To top it off, my oven broke! It was taking longer and longer to preheat, until it just… stopped preheating. After 2 hours of “preheating” I decided it was over, and lugged out my countertop oven – whew.

And now that I’m done ranting my complaints to you, let’s talk about this clafoutis!Cherry Clafoutis Crème Fraîche | bettysliu.comCherry Clafoutis Crème Fraîche | bettysliu.com

It’s the simplest dish to make. I simply put everything in a blender and blended until smooth. You have to make sure no lumps of flour remain, which can be hard if you’re not adept with a whisk, but blending definitely ensures no lumps of flour. A clafoutis is basically a custard that is set, and when you take it out of the oven, it can still be a bit wobbly. To test its done-ness, just insert a knife and it should come out almost clean. I’ve heard that traditionally, the cherries are added with the pit to give it that almond-like flavor, but I can’t imagine having people spit out pits while eating dessert, so I just pitted all my cherries. A dusting of powdered sugar tops it off – I love how puffy and crackled it gets!!!! The cherry flavor is so lovely. Kirsch, a cherry brandy, enhances the flavor but is optional.

Cherry Clafoutis Crème Fraîche | bettysliu.comCherry Clafoutis Crème Fraîche | bettysliu.comCherry Clafoutis Crème Fraîche | bettysliu.com

Cherry Clafoutis Crème Fraîche | bettysliu.com

Copperware – Falk USA / ceramic little bowl – facture goods / ceramic speckled plate – Ogusky Ceramics

This post is sponsored by vermont creamery. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. I’m so in love all their cheeses and products. Their crème fraîche is a given, but their aged goat cheeses (cremont! bonne bouche! bijou!!! coupole!) are to die for and perfect for any kind of appetizer (both cooked and on its own), and their cultured butter is so dreamy I want to only cook with it now.

RECIPE: Cherry Clafoutis with Crème Fraîche
Inspired and adapted from here, here, and here

1 lb cherries, pitted
6 eggs
¾ cup flour
1/4 cup sugar
pinch salt
1 tsp vanilla extract
1 cup milk
1/4 cup
¼ cup crème fraiche
2 tsp kirsch, optional
powdered sugar

Preheat oven to 425F. Butter and flour a baking dish. Scatter half of the cherries into the pan.

Whisk together milk and crème fraiche, with sugar, kirsch, vanilla, eggs, and salt and whisk until smooth. Add in flour and put in blender, and blend until no lumps remain.

Pour batter into pan, and distribute remaining cherries evenly across the surface. Bake for about 30 imnutes, until toothpick in middle comes out clean, and clafoutis is golden brown and puffed up. Dust with confectioner’s sugar and serve warm.

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  • Cherry clafoutis is such a classic, I don’t see it often enough!

    And ahh hope you get to enjoy Toronto despite feeling a bit under the weather Betty! If you have any spare time you should check out the West Queen West and Ossington area; whenever I’m there in the summer we love browsing all the cute shops in the area then getting pizza and the bomboloni from Sud + cold pressed juice from Fresh for a picnic on Trinity Bellwoods Park followed by ice cream at Bang Bang :)

    Alternatively if you are staying further up north the Chinese food in Markham/Richmond Hill is almosttt as good as the real thing.ReplyCancel

  • Oh no, Betty! Take care of yourself and drink plenty of fresh/natural juices, and lots of gingery lemony teas! But really? Sleep is the best medicine of all…. <3

    And this is the prettiest clafoutis I've ever seen. It's so perfectly plump and it looks so hearty.ReplyCancel

  • First off, this cherry clafoutis is BEAUTIFUL Betty, and I am in love with that close up shot of those glistening cherries sunken into the golden batter pre-icing sugar dust <3 very envious of your summer berry inspiration – at the moment we are more into tamarillos and oranges, which aren't quite the same!
    I hope you recover quickly from your not-quite-100% -ness – it seems so easy to get run down and so hard to get out of it sometimes. Your trips planned in the next few weeks sound amazing though – Italy! I can't wait to see lots of photos. xxReplyCancel

  • It’s easy to work ouselves too much without even realizing. Take care and take time. :) This is stunning as always! I love how simple this clafoutis is, yet the results are show stopping.ReplyCancel

  • betty – incredibly beautiful! i think this is one of my favorite classic sweet embraces of fresh summer fruit. i was never a cherry lover until i really had the chance to have fresh cherries – and now a convert for good. you treat them with the most respect here – i love your blog.ReplyCancel

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