The CafeTerraBlog kitchen went mobile this week, we made a fun dinner for our friends in their kitchen! Everyone at the table had extremely happy…..AND VERY full… tummies! Hubby A.K.A the GrillMaster, made cedar plank salmon with a lovely sweet and savory rub. To compliment the salmon he also grilled some vegetables, and I made a homemade focaccia bread. I will share how I made my focaccia bread later this week. BUT for now, dessert first! I say we are adults, we can have dessert first…..don’t you agree?
My one friend was born and raised in France, so the pressure was on making a French dessert for him. The other problem with that scenario, I can’t leave recipes well enough alone…..I had to alter a classic recipe…..just because!
Now there may be a few of you wondering what clafoutis is right? (Pronounced cla-foo’-tee) It is a French dessert commonly made with cherries, but you will see it made with apples, peaches, blueberries, or your favorite fruit. You put the fruit on the bottom, and then pour a thick flan-like batter on top. You can dust the top of the cooked clafoutis with powdered sugar, and serve the treat lukewarm. We decided to serve the dessert with homemade whipped cream…..which by the way is a perfect compliment!
When I was trying to decide what to make for my dear friends, the one request was include chocolate! My friend also lived in Belgium during high school, so he is VERY particular about what chocolate you cook with. He had a gorgeous block of Belgium chocolate he buys, and devours! Clafoutis should not technically be made with chocolate….but hey I was never good at listening to rules before, why start now? It was funny, he talked to his mother in Belgium, and told her how I was changing up the clafoutis recipe. She said, “why do Americans have to mess with a classic recipe?”
To continue shaking things up, this Greek yogurt addict had to add just a wee bit for fun! It makes the thick flan like batter fluffy, and not as custardy as the classic recipe. I made sure he had the first bite…..SUCCESS!!!! There was one serving left in the pan, that is how good the dessert was!
- 1 lb cherries pitted, frozen or fresh
- ⅓ cup shaved Belgium chocolate
- 2 eggs
- ½ cup 2% Greek yogurt
- ½ cup sugar
- Pinch of salt
- 2 tsp pure almond extract
- ½ cup all purpose flour
- ¾ cup heavy whipping cream
- ½ cup almond milk
- Preheat oven to 350 degrees Fahrenheit. Use a 9 inch deep dish pan, you can use a casserole dish, pie pan, or square cake pan.
- Spread the cherries on bottom of the pan, have one layer of cherries completely covering bottom. Sprinkle chocolate on top of cherries.
- In medium bowl, whisk eggs until starting to look foamy, add Greek yogurt and sugar and whisk for about a minute or so, whisk in vanilla and salt. Add in flour all at once and whisk vigorously, until batter is smooth. Continue whisking and add in heavy whipping cream and almond milk until mixed well. Rap the bowl on counter to knock out any bubbles in batter, then pour over the cherries and chocolate in pan.
- Bake for about 35-45 depending on oven. I baked my clafoutis for about 50 minutes.
- This recipe was adapted from Dorie Greenspan’s cookbook Around My French Table.
I have had this on my kitchen bucket list to make for almost two years. It was so fun to finally make the lovely treat! Our friend said, with the Greek yogurt it definitely makes the dessert fluffy. When you bake with Greek yogurt, it does normally make the treat fluffy and delicious!
Have you made a clafoutis? What is your favorite fruit you like to add in your clafoutis?