This custardlike dessert comes from the Limousin region of France. Classically made with unstoned black cherries, on the theory that the cherry pits add flavor to the cake, this version is called “almost classic” because you have the option of using pitted cherries, a blessing to the unsuspecting. The mixture for a clafouti resembles a thick pancake or crêpe batter and for this reason, according to Larousse Gastronomique, the Academie Francaise defined the clafouti as a “sort of fruit flan.” Under protests from residents of the Limousin, the definition was changed to a “cake with black cherries,” even though other types of cherries—and even other fruits—are often used.
Preheat the oven to 375┬░F. Butter a 10-inch deep-dish pie pan.
Beat until frothy, about 2 minutes:
4 large eggs
3/4 cup sugar
Add and beat until smooth:
1 cup milk
1 tablespoon Cognac or rum (untraditional, but good with the custard)
2 teaspoons vanilla
Stir in:
3/4 cup all-purpose flour
Pinch of salt
Distribute over the bottom of the pie pan:
1 pound sweet cherries, pitted or not (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used)
Pour the batter over the cherries and place the pie pan on a baking sheet. Bake the clafouti for 10 minutes; reduce the oven temperature to 350┬░F and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes more. Transfer to a rack and cool for about 20 minutes. Dust with:
