We spent the past week in South Haven, Michigan to celebrate my Father-In-Law’s 70th birthday. I’m sharing our Saturday breakfast and a recipe that can be used for breakfast or dessert!
We surprised my father-in-law at a bed & breakfast this weekend in South Haven, Michigan. This beautiful breakfast was served Saturday morning, starring a cherry clafoutis with locally sourced berries. While sour cherries aren’t currently in season (May-August), they can be frozen, drained and baked to bring out the sweetness. A clafoutis can be enjoyed as a dessert or morning treat! I’m not sure I’ve ever had one before, it was essentially like eating cake for breakfast. Aren’t there numerous recommendations encouraging us to do just that? If you haven’t had clafoutis before, I’d highly recommend giving it a whirl this Spring.
Recipe for Cherry Clafoutis from Williams Sonoma
4 eggs, separated
2/3 cup (5 oz./155 g) sugar
6 Tbs. (2 oz./60 g) all-purpose flour
2 tsp. vanilla extract
1 cup (8 fl. oz./250 ml) heavy cream
1/2 tsp. salt
1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
1/2 tsp. grated lemon zest
Vanilla ice cream for serving (optional)
Preheat an oven to 375°F. Butter an 11-inch ovenproof fry pan or large baking dish.
In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.
In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.
Preheat the prepared fry pan in the oven for 4 to 5 minutes.
In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm. Serves 6 to 8.
What are some of your favorite breakfast recipes? Comment or email me anytime at firstname.lastname@example.org. Look forward to hearing from you!