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Bing Cherry Breakfast Clafoutis

Bing Cherry Breakfast Clafoutis

Submitted by The Sugar Cube by Kir Jensen with Danielle Centoni, Chronicle Books, 2012

A clafouti is a rustic, country French dessert, but its fruit-studded eggy base has always said “breakfast” to me. Honestly, a stack of flapjacks with maple syrup is sweeter, so I say it’s time to make clafouti a legitimate breakfast option. To that end, I created this version with a fat dollop of thick Greek yogurt and a crumbly, buttery topping of sugar-spiced oats. If you’re feeling a bit fancy, bake it in individual ramekins. Or make it easy on yourself and use a large baking dish.

Time required: 45 minutes

Servings: 6

Ingredients:

  • 2/3 cup unbleached all-purpose flour
  • 2/3 cup plus 2 tablespoons granulated sugar
  • ¼ teaspoon sea salt
  • 2 tablespoons unsalted butter, melted
  • 3 large eggs
  • ¾ cup heavy cream
  • ¼ cup full-fat Greek yogurt
  • Grated zest of 1 lemon
  • ½ vanilla bean
  • 12 cup finely chopped hazelnuts
  • 1 pound (about 2 ½ cups fresh whole cherries, pitted)

Crumble topping

  • ¼ cup old-fashioned rolled oats
  • ¼ cup unbleached all-purpose flour
  • 3 tablespoons packed dark brown sugar
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 2 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 350F

In a large mixing bowl, whisk together the flour, sugar, and salt. Whisk in the melted butter, eggs, egg yolks, cream, yogurt, lemon zest, seeds scraped from the piece of vanilla bean, and ¼ cup of the chopped hazelnuts. Let the batter rest for 30 minutes.

Butter six 4-ounce ramekins or a 6-cup baking dish, coat with sugar, and tap out the excess. Arrange the cherries in the bottom of the dish(es).  Pour the batter over the cherries and bake for 20 minutes.

To make the topping: In a small mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Drizzle in the butter and stir until evenly moistened.

Sprinkle the clafoutis evenly with the crumble, rotate the dishes from front to back, and continue baking until puffed, golden brown, and set in the center, 15 to 20 minutes more. Serve warm, sprinkled with the remaining ¼ cup chopped hazelnuts.

Note: when fresh cherries are out of season, you can use fresh berries, sautéed apples or pears, or good quality, organic frozen fruit.

Recipe courtesy of The Sugar Cube by Kir Jensen with Danielle Centoni, Chronicle Books, 2012)