Bing cherry breakfast clafoutis

A clafoutis is a rustic, country French dessert, but its fruit-studded eggy base has always said “breakfast” to Kir Jensen, food cart chef and newly minted author of The Sugar Cube: 50 Delicious Twisted Treats from the Sweetest Little Food Cart on the Planet. Time to make clafouti a legit breakfast option? Kir says yes!



2/3 cup unbleached all-purpose flour

2/3 cup plus 2 tablespoons granulated sugar

1/4 teaspoon sea salt

2 tablespoons unsalted butter, melted

3 large eggs

3 large egg yolks

3/4 cup heavy cream

1/4 cup full-fat Greek yogurt

Grated zest of 1 lemon

1/2 vanilla bean

1/2 cup finely choppe hazelnuts

1 pound (about 2 1/2 cups) fresh whole cherries, pitted


Crumble topping:

1/4 cup old-fashioned rolled oats

1/4 cup unbleached all-purpose flour

3 tablespoons packed dark brown sugar

1/4 teaspoon ground cinnamon

1/8 tea spoon sea salt

2 tablespoons unsalted butter, melted



1. Preheat the oven to 350 degrees.


2. 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 1/4 cup of the chopped hazelnuts. Let the batter rest for 30 minutes.


3. 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.


4. 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.


5. 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 1/4 cup chopped hazelnuts.



Tip: Kir says your can make this version extra fancy by baking it in individual ramekins.
Wanna score a copy of this fab new cookbook? CLICK HERE to preorder it on Amazon! It hits stores in May 2012. 

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by Kir Jensen | 2/1/2016