Cherry Clafoutis: Easier than it Sounds!

photo by Miranda Shulz

I am a much better cook than I am baker, so I love it when I can make an impressive sounding dessert without needing any serious pastry skills. A cherry clafoutis fits the bill perfectly. It sounds like it takes a lot of effort, and well, it doesn’t. I recently contributed for the Bountiful Baskets Rainier Cherry case and this recipe used my last remaining bit of those delightful little fruits. You could substitute any other cherry (a clafoutis is traditionally made with black cherries) or many other types of fruit. If you use another fruit, the correct name for this dish will be a flognarde, also impressive and kind of funny too.
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Kale Chips

Kale Chips


  • Kale
  • Olive Oil
  • Sea Salt


  1. Tear the kale into small pieces setting the thick ribs and stems aside.
  2. Lightly toss the kale with olive oil and sprinkle with sea salt to taste.
  3. Spread the kale pieces in a single layer on a baking sheet.
  4. Bake at 300 for about 10-15 mins. Watch them closely. You want them crispy but if they turn brown they will taste bitter.
  5. Remove from the oven and enjoy!