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FFwD: Whole Cherry (Buttermilk) Clafoutis

Cherry Buttermilk Clafoutis

In reading through the recipe for this last week’s French Fridays with Dorie, I was skeptical about leaving the cherry pits in. “That sounds dangerous,” I said to myself. So, I made the decision to pit my cherries. I know a lot of people left them in, and I respect that, but I just couldn’t do it. The result, I thought, was good (generally, I’m not a fan of egg-y cakes). Perhaps, it would have been more flavorful with the pits left in, who knows?

One other change I did make, only because I was too lazy to go to the store, was to use 1% milk for the full fat milk and buttermilk for the cream. I think the result was pretty good! I also sprinkled some finely chopped almonds on the top before baking.

Oh and this is obviously fairly late. I was out of town Friday through Tuesday and the before-Friday time just got away from me. And as always, the FFwD recipe is in the cookbook, Around my French Table by Dorie Greenspan.

Okay, my photos are below and links to everyone’s posts are here.

Cherry Buttermilk Clafoutis

Cherry Buttermilk Clafoutis

Cherry Buttermilk Clafoutis

2 comments to FFwD: Whole Cherry (Buttermilk) Clafoutis

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