If you mix plenty of black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of eggy cake from rural southern central France that takes its name from clafir, a dialect word meaning “to fill.” And fill it does—not least because it’s so good that one’s tendency is to ask for seconds and thirds.
It’s traditional to leave the pits in the cherries—to prevent the fruit’s bright juices from leaking into the custard—but the dish is no less delicious when made with pitted cherries.
- 1 Tbsp. unsalted butter, room temperature, for greasing
- 1 1⁄4 cups whole milk
- ¼ cup plus 2 Tbsp. granulated sugar
- 2 Tbsp. kirsch, or substitute Cognac
- 1 Tbsp. pure vanilla extract
- 6 large eggs
- Kosher salt
- ¾ cup (3½ oz.) all-purpose flour
- 3 cups (1½ lb.) sweet red or black cherries, stemmed and unpitted (or substitute pitted)
- Confectioners’ sugar, for dusting
- Set a rack in the center of the oven and preheat to 425°F. Grease a 9-inch cast-iron skillet or baking dish with butter and set aside.
- In a blender, add the milk, granulated sugar, kirsch, vanilla, eggs, and salt. Blend for a few seconds to mix, then add the flour and blend until completely smooth, about 1 minute. Pour the batter into the prepared skillet, then distribute the cherries evenly over the top.
- Bake until a skewer inserted into the center comes out clean and a golden brown crust has formed on the top and bottom of the clafoutis, 35–40 minutes. Let the clafoutis cool to room temperature in the skillet. Dust with confectioners’ sugar, cut into wedges, and serve.