Clafoutis is a kind of delightful eggy cake made with a thick, crepe-like batter. The word derives from the French verb "clafir" which means "to fill." Since this batter fills every crevice between the red, sweet cherries, I would say it lives up to its etymology.
I like the flavor of almond and cherries together, which is why I add a touch of almond extract to this breakfast cake. A splash of rum adds a lovely edge to the finish of this morning dessert. Serve this with a cup of coffee and you are in business.
I found that Netflix has "Twin Peaks" on offer, and I have been watching it for the first time. Agent Cooper adores cherry pie and black coffee, and so I was inspired. He also advises Sheriff Truman "Every day, once a day, give yourself a present. Don't plan it. Don't wait for it. Just let it happen. It could be a new shirt at the men's store, a catnap in your office chair, or two cups of good, hot black coffee.” Thus, dessert for breakfast! Enjoy!
1 1/4 cups whole milk
1/4 cup plus 2 tablespoons sugar
2 tablespoons rum
1 teaspoon vanilla extract
1/4 tteaspoon almond extract
3/4 cup flour
3 cups sweet red cherries, pitted and stemmed
Confectioner's sugar, for dusting
Preheat the oven to 425 degrees F. Grease a 9 inch cast iron skillet generously with butter and set aside.
In a blender, combine the milk, sugar, rum, vanilla extract, almond extract, eggs and salt. Blend until mixed, then add the flour. Blend until completely silky smooth. Pour the batter into the skillet and dollop the cherries into the batter.
Bake about 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown. Remove and let the clafoutis cool to room temperature in the skillet before dusting with confectioner's sugar, slicing, and serving. Yum!