June 7, 2016
Clafoutis has become a favorite at the Old Parkdale Inn
By: Mary Pellegrini
Clafoutis: Maybe it was the name, sounded very complex and intricate, but I put off attempting this dish. Now that I’ve tried it and realized how simple it is, I bake at least 3 or 4 a week for guests at the Old Parkdale Inn, especially during the Hood River Valley Cherry Harvest season. Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. Very simple but Oh So sweet and delicate!
Start by pitting enough Dark Cherries to fill the bottom of a buttered 9 or 10 inch glass pie plate. Preheat oven to 350°. Whisk together all the ingredients and pour over the cherries. Bake 40-45 minutes. Let it cool and firm up a bit before slicing into wedges, dust with Powdered sugar and serve.
Ingredients: 4 eggs, ½ cup sugar, ¼ tsp salt, ¾ cup flour, ½ tsp vanilla, ½ tsp almond extract, 1 cup milk, 2 Tbs butter