April 26th, 2010 
TheSaltyChef Recipe from Le Cordon Bleu
Ingredients
* 350g of ripe black cherries
* 2 tablespoons of plain flour
* 2 tablespoons of sugar, vanilla sugar if possible or add a few drops of vanilla essence
* 2 eggs
* 300 ml of milk
* knob of butter
* 1 dessertspoon of ‘eau-de-vie’
* a little extra sugar to sprinkle on the top
Method
* pre heat your oven to gas mark 5 or 190 deg C
* butter a cast iron skillet or baking tray and put in oven to heat up
* prepare the cherries by pitting, de-stalking, washing and drying
* put the flour in a mixing bowl
* beat the eggs and add to the flour
* add the sugar, milk and eau-de-vie and mix well
* take you heated skillet and arrange the cherries within
* pour over the custard batter
* return to the oven and bake for 30-45 mins
* when done it is slightly risen and set in the middle
* sprinkle a little of the vanilla sugar on top
* best served lukewarm
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I’ve made clafouti before, and this looks like a much simpler recipe. I definitely plan on trying it out. I’ve found that during times when cherries are hard to come by other fruits work well too. I’ve made it with peaches and nectarines, and it’s come out crazy tasty, but cherries are definitely the best choice.
I noticed that you just say milk in the ingredients. Does it matter what kind? I’m just wondering since the recipe I use calls for heavy cream.
Thanks so much for the great comment! This is a pretty simple recipe. I use whole milk, I find works best.
This sounds really rich. Hopefully our black cherries will be plentiful this year and I can test this out on the family. Where exactly would one acquire eau-de-vie, though?
Try a gourmet market for that or any good wine place, maybe they can order it. Some specialty markets have it. Also you could find on internet!
The first time I heard of a clafouti, was on a cooking show produced in Canada (maybe in the early 90s) called “The Urban Peasant.” It was being shown on TLC or the Discovery Channel. A few years ago Alton Brown on “Good Eats” had a recipe for a clafouti made in a camp stove or cast iron Dutch oven on a charcoal or wood fire.