David Lebovitz's cherry clafoutis from Food52 by David Lebovitz

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Notes about this recipe

  • adrienneyoung on September 15, 2020

    Made another variation on this today: HUGE hit. Altered as follows: 1. instead of cherries peaches (we're past cherry season, and peaches are fresh from BC and luciously ripe), sauteed in butter and sugar and a bit of kirsch. 2. instead of milk (milk being off, and not in a good way), buttermilk. I would have used cream as well, but our supply lines are still all in a tangle, and there isn't any. The clafoutis didn't care one bit. YUM!

  • adrienneyoung on July 28, 2020

    Wildly, madly waving and gesturing: SUCH a keeper. I followed David’s instructions, but also made some changes as recommended in the comments left by other cooks: subbed in buttermilk and cream instead of milk. Sautéed the cherries in butter and sugar for a little while And then deglazed with a couple of tbsp of Kirsch before dumping the batter over them. Wow. Just wow. Good warm, fantastic when fully cooled.

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