Ok, so maybe I just like saying Boozy Clafoutis. Go ahead...it's fun isn't it? I always feel really proud when I am able to whip something up in my kitchen that requires no special trip to the grocery and also requires little effort. Although this clafoutis takes 40 minutes to bake, it takes about 15 to put together, and that includes pitting the cherries. Am I the only one who hates pitting cherries? Well, in some other recipes I found they recommend actually leaving them in. I didn't do that here as I wanted the cherries to soak up the flavor of the rum. I ended up making this recipe three times this week. The first time I tested it out was on Tuesday night, it was so good and easy. I doubled the recipe and made it again on Wednesday night for friends. Then, this morning I made it minus the rum for breakfast. For breakfast? Yes, for breakfast. How is it any different than a
dutch baby or these
apple pancakes? In fact, I will argue that it is healthier as the only butter I used was about 1/8 teaspoon to grease the pan. If you have been around here a while you know I have proposed much worse options for breakfast.
In any case, I am positive boozy clafoutis is going to become a regular around here. I see several versions in my future including Boozy Bourbon Peach Clafoutis early this fall, maybe a Raspberry Chambord as well. The options are endless. Have a good idea for a good boozy clafoutis combo? Let me know in the comments section.
