Rustic Colonial Cherry Clafoutis - Better Batter Gluten Free Flour

Rustic Colonial Cherry Clafoutis

We created our variation of a traditional baked cherry tart/custard to celebrate Washington’s birthday. Popular legend (heavy emphasis on the ‘legend’) tells the tale that as a boy, Washington got it in his mind […]

clafoutis made with black cherries, kirsch and a bit of better batter. Gluten Free by
black cherry clafoutis

We created our variation of a traditional baked cherry tart/custard to celebrate Washington’s birthday. Popular legend (heavy emphasis on the ‘legend’) tells the tale that as a boy, Washington got it in his mind to practice the sharpness of his hatchet on his father’s prized cherry tree. When confronted angrily his alleged confession “I cannot tell a lie!” brought tears to his father’s eyes, a hug, and the exclamation that his truthfulness was more valuable than a thousand trees, even if they were made of silver and gold. While it’s a great little moral tale about the value of honesty, it’s also a complete lie – an irony the originator seems to have missed entirely. We’re relatively certain Washington never chopped down a cherry tree, but we know he loved cherries. Washington wasn’t a huge fan of dessert, but this baked pudding/pancake isn’t very sweet and probably would have been appropriate to serve at breakfast, with a generous pouring of heavy cream. Our first president, known to be a heavy imbiber of beverages of a certain character, would probably have washed this down with a few pints of beer, but you can serve it with hot tea or coffee and a moral tale or two if you so desire.

1 lb pitted black cherries (we used frozen cherries)

zest of one lemon, finely grated

1/2 c granulated sugar

1 c (8 oz or 227 g)  Better Batter Gluten Free Flour PLUS 2 tbsp for the skillet

5 tbsp butter divided (3 tbsp, for the recipe and 2 tbsp for the skillet)

1/4 tsp salt

3 eggs

2 c warm milk

1/4 c kirsch or cognac

1/2 tsp vanilla

1/4 tsp almond extract (optional)

confectioners sugar for dusting (Better Batter corn free powdered sugar coming soon!)

 

Preheat oven to 425.

Prepare a 14 inch skillet by generously smearing it with the 3 tbsp reserved butter and dusting liberally  with the 2 tbsp reserved Better Batter flour. Set aside

Mix cherries, lemon zest, and sugar and place in freezer while you prepare the clafoutis batter.

Heat butter, salt, and milk until butter is just melted.

In a bowl, stir together Better Batter flour and eggs. Immediately begin adding warm milk/butter mixture in a VERY thin stream – you should add this slowly so that you do not curdle/cook the eggs. Continue to add until the mixture is completely incorporated and the texture resembles heavy cream.  Add Kirsch or Cognac, vanilla and optional almond extract.

Place cherries in the bottom of skillet and immediately top with the clafoutis batter. Place immediately into the oven and cook for 30-45 minutes or until the edges of the clafoutis begin to pull away from the pan and and the top begins to caramelize and puff.

Remove from the oven and dust liberally with powdered sugar. Serve immeidately or when room temperature.

 

 

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