The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.Clafoutis batter is traditionally made with whole milk and/or heavy cream and flour. This is a problem for me since I am dairy and gluten free. Luckily, I found a great gluten, dairy, and sugar free recipe that I adapted for my own tastes and is below. If you prefer the more traditional clafoutis, dust off your copy of Mastering the Art of French Cooking, or check out this version which appears in this month's issue of Food and Wine.
Gluten and Dairy Free Cherry Clafoutis Serves 8 to 10
- 1 1/4 cup vanilla almond milk or coconut milk
- 4 eggs
- 1/4 cup pure maple syrup
- 1/4 cup (heaping) coconut flour
- 1/4 cup (heaping) brown rice flour
- 1 tablespoon vanilla extract or 1 tablespoon amaretto liquor
- 1/8 teaspoon sea salt
- 3 cups fresh cherries, pitted
- Pit your cherries. 3 cups is about 3/4 of a quart. I soaked my cherries for an hour in rum, but you could use a kirsch and a couple of tablespoons of sugar, as Julia Child suggests.
- Preheat the oven to 350. Butter an 8x12 inch oval gratin dish and set it aside.
- In a blender or VitaMix whip together all ingredients except the cherries until smooth and a bit frothy.
- Pour about half an inch of batter into the gratin dish and bake it in the oven for 5-7 minutes, until just set. Remove the gratin dish from the oven and toss the cherries into the batter evenly, then pour over the remaining batter. I also poured in the leftover rum from the cherry bowl.
- Return the dish to the oven and bake for about 50 minutes, until brown and golden around the edges and set in the center.