What do you make for breakfast when it’s Bastille Day? Crepes or quiche are my old standbys, but I felt inspired to do something different this year. Bastille Day calls for making something deliciously French, bien sur, and happens to fall into the height of summer fruit season. To make this seasonal variation on the classic cherry clafoutis (and because I didn’t have enough cherries on hand), I combined cherries with slices of stone fruit (in this case, Satsuma plum and white nectarine). The batter is eggy and reminiscent of crepe batter or flan, but frankly, making a clafoutis is much simpler than making either of those. All you need to do is pour and bake. The traditional version calls for unpitted cherries, which will make this a very quick recipe, but I pit them for fear of the choking hazard. I’ve also eliminated the heavy cream from the original recipe. Call those changes the Mom and the doctor in me. And because I’ve used fruits other than cherries alone, this is techinically a flaugnarde, though most would still refer to it as a clafoutis. Whatever you call it, it’s a simple and délicieux way to celebrate the gift of French gastronomie and is a fine addition to a celebratory brunch or for dessert. Bon appétit et Vive la France!
Cherry, Plum and Nectarine Clafoutis
Adapted from Dorie Greenspan’s cherry clafoutis in Around My French Table
1/2 pound cherries, stemmed and pitted
1 firm fleshed ripe plum (I used a Satsuma plum)
1 firm fleshed ripe white nectarine
1/2 cup granulated sugar
pinch of salt
2 teaspoons vanilla extract
1/2 cup flour
1 1/4 cup whole milk
Confectioner’s sugar (optional) for garnish
Butter for the pan
1. Butter a 9 inch deep dish pie plate and preheat oven to 350F.
2. Slice and arrange fruit in an even layer on the pie plate.
3. Prepare the batter: whisk or blend together eggs and sugar, then add vanilla and salt, then flour, then milk until you have a smooth and airy batter.
4. Pour batter over fruit.
5. Bake for 35 to 40 minutes until puffy and lightly browned and a knife inserted into the center comes out clean.
6. Cool on a rack and serve just slightly warm or refrigerate and serve cool (will be easier to slice as it cools further). Optional: dust with confectioner’s sugar before serving.
Thanks for coming by and reading! Please comment/share this post with your friends. To read more of my French adventures and recipes, see the links below on a French themed trip I took a few summers ago. Happy Bastille Day!
In previous posts, I wrote about learning to bake macarons at Le Cordon Bleu in Paris, bats in the sky and on the plate, the market in the capital city, Victoria, the rare flora and fauna of the Seychelles, the remote island of La Digue, and learning to cook Seychellois food at the Four Seasons. In earlier posts, we visited La Réunion, the French island colony in the Indian Ocean, where I tried French-influenced Indian cuisine, suggested an AOC for Chouchou de Cirque de Salazie, and visited the marché in St. Pierre, where we had caramelized banana jam. In case you missed them, read my earlier posts on how I became such a Francophile, come along on a Parisian food tour inspired by David Lebovitz, see me try out his recipe for pain d’épices au chocolat, read my homage to lovely Montmartre, and see the Space Invaders in Paris and the street art of Belleville.