Clafoutis Recipes

From USA Weekend

CHERRY CLAFOUTIS
4 eggs
3/4 cup sugar
scant half cup of ground almonds (or hazelnuts or pistachios)
2 T all-purpose flour
7 T creme fraiche - you can substitute 7T heavy cream mixed with 2 teas. lemon juice
7 T milk
12 ounces of pitted cherries or slices of peach - any seasonal fruit

Preheat the oven to 350
Butter and flour a pie pan
Whisk the eggs and sugar until they're a pale yellow and then sift in the flour and ground almonds and then stir in the creme fraiche and the milk.
Spread the cherries evenly across the bottom of the pie pan and pour the batter over the cherries.  Bake for 30-40 minutes until golden brown.  Serve either warm or cold. 

Coincidentally, the July issue of Food & Wine had a clafoutis recipe, too.  

CHERRY-ALMOND CLAFOUTIS
1 cup granulated sugar, plus more for dusting
5 large eggs
1/2 vanilla bean, split, seeds scraped
3/4 cup all-purpose flour, sifted
3/4 cup plus 2 T almond flour or almond meal
1 cup whole milk
1 cup heavy cream
12 ounces cherries, pitted
confectioner's sugar for dusting

Preheat the oven to 350
Butter a pie pan and dust with granulated sugar.
Whisk the sugar with the eggs and vanilla seeds. 
Whisk in the flour and almond flour/meal until just joined.  Add the milk and cream, whisking until the whole thing is light and very smooth.
Pour into the pie pan and arrange the cherries on top.  Bake for 35-40 minutes until it's set.  

Note:  in France, the cherries are not pitted (Beware!)  because it's believed that the pits add more of an almond flavor -- almonds and cherries are cousins - both members of the genus Prunus.