Berry season is nearly here. If we had to name one problem we have this time of year, it’s keeping our greedy paws off the berries long enough to put them in a dessert. Thank goodness for the clafoutis (pronounced kla-foo-TEE). The traditional French treat hailing from Limouisin, in the South of France, is traditionally made with cherries. More recently, chefs and home cooks have begun to simply add their favorite summer stone fruit. (Peaches, plums, apricots and pears have become popular, as have savory versions.)
The charms of the dessert, beyond its gorgeous look, lie in the fact that it’s essentially a glorified pancake. Most recipes require you simply blitzing together a batter and pouring it over super-fresh fruit. Simple and beautiful, it is true to summer itself. Here are a few of our favorite recipes.
If you haven’t been spinning a bit of fresh ginger into your baked goods, let today be the day you start doing so. This clafoutis showcases how well bright, spicy ginger plays with sweet cherries. Buckwheat flour lends the whole thing an earthy, nutty flavor.
As is true of the Dutch baby pancake, this dessert puffs in a hot oven. A cast-iron skillet is a lovely way to show off its good looks. This recipe involves a splash of Cognac, a touch of lemon zest, and a full pound of sweet, tender apricots.
The only thing better than a cherry or apricot clafoutis? Why, one combining their charms, of course. This pretty little number is ready in only 40 minutes. Heavy cream mingling with lemon zest provides a creamy, bright base that brings both flavors together.
If you’re making one for the first time, why not make the classic rendition? This knockout cherry clafoutis is easy, beautiful, and stunning. We like to serve it warm, with vanilla ice cream, on warm spring and hot summer evenings. But you could also serve it at brunch, particularly in individual ramekins. (How cute are these mini cherry clafoutis?)
Just remember: When the fruit is this good, it’s hard to go wrong.