Summertime is here, y’all! Though it’s super hot here in San Antonio (we’ve already had MULTIPLE 100+ degree days!) it’s pretty cool in Door County, Wisconsin - which is where my husband grew up. Door County, or “The Cape Cod of the Midwest” according to Dan, is known as “Cherryland.” One summer we visited family, and I had the best cherry ice cream of my life. I didn’t even share it with Dan.

So, to celebrate summer and the fabulous fruit summer brings, I decided to make a cherry clafoutis.

This recipe is SO SIMPLE. All you do is throw most of the custard ingredients in a blender.

INGREDIENTS:

1 cup heavy cream
1 cup whole milk
1 tsp vanilla extract
2 tablespoons all-purpose flour
4 large eggs plus two egg yolks
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2-3 cups pitted and halved cherries
1 tablespoon melted butter (for brushing the baking dish)

DIRECTIONS:

Preheat oven to 375 degrees.
Wash, dry, pit, and halve the cherries.
Blend milk, cream, eggs and yolks, flour, salt, and sugar in blender until well blended, about 1-2 minutes. Strain the mixture through a fine-mesh sieve. Set aside for a moment.
Place 10-inch ceramic baking dish in the oven for 5 minutes. You’re just heating it up to make a crust in the next step!
Remove dish from oven and pour just enough batter in the dish to cover the bottom of the pan. Bake for 5 minutes or until light golden brown.
Pour in the remaining clafoutis batter. Add the cherries.
Bake for 45-50 minutes, until puffy and golden brown and the clafoutis wobbles just a bit.
Remove from oven, and let cool for 10-15 minutes.
Serve with a dusting of powdered sugar!

(Pro tip: Use a piping tip to pit the cherries. It makes it so much easier! shout out to my Mom who suggested this pro tip)

Just add the cherries and pop it in the oven

Cherry Clafoutis