Classy New York people don’t have breakfast on the weekend, they BRUNCH. And when you’re brunching with classy New Yorkers, some lame breakfast cereal or oatmeal just won’t cut it. You really have to raise the bar.
Now, normally, Scott and I aren’t terribly concerned with being classy, (this is a lie) however this Sunday we invited our friend Jon over to have brunch before we went to the extremely classy Brooklyn Design Expo to look at expensive furniture. Clearly, we needed to make something fancy… something… FRENCH.
I whipped out my trusty Joy of Cooking and found what I needed – a cherry clafoutis. There is nothing like a semi-unpronounceable French dish to allow you put on airs. A clafoutis is totally like that – a custard-y tart with fruit baked in a cast-iron pan.
Secretly however, a clafoutis is very simple – it’s basically just some pancake batter pored over some fruit and baked. It comes together quickly and then takes about 35 minutes to bake – just enough time to break out some mimosas.
Here is what you’ll need for the cherry clafoutis.
1 lb fresh or frozen cherries ($7.99)
1 tablespoon butter ($4.89)
4 eggs ($2.69 a dozen)
3/4 cup sugar ($1.89 for 2 lbs)
1 cup milk ($1.19 a quart)
1 tablespoon spiced rum ($2.00 a nip)
2 teaspoons vanilla extract ($4.59 for 2 oz)
3/4 cup flour ($1.89 for 2 lbs)
pinch of salt ($0.79)
Total: $27.92 for 6-8 servings or 4.65 a serving.
Start by pitting the cherries. This is much easier than it sounds. Start by cutting all the way around the crease of the cherry with a paring knife.
Then just twist one side off and pop the pit out of the other.
Dump all the cherries into a greased pan. I used a cast-iron pan because I like the rustic look (also because I don’t have a pie pan).
Start the batter by blending together the eggs and sugar for about 2 minutes until they’re frothy. Then add the milk, rum and vanilla. Blend that together and then add the flour and salt. I was concerned about overmixing the flour and used a wooden spoon, which lead to little flecks of flour that floated to the top. They looked a little funny but tasted fine. I recommend using the blenders and just mix it until the flour’s incorporated.
Pour the batter over the cherries. Pop the whole thing in a 375 degree oven for 10 minutes. Then reduce the heat down to 350 for another 35 minutes. When it comes out, it should be a bit puffy and a knife should come out clean. Let it cool for as long as you can stand – at least about 15 minutes.