Cherry Clafoutis

French cook tip : spread a table spoon of sugar in the pan after you buttered the pan; 5 minutes before the end of baking, spread another tablespoon of sugar on your clafouti and add little spots of butter on the top, to make it creaspy. Not sure there will be leftovers for morning breakfast.

No vanilla bean and no kirsch, so subbed in regular vanilla and amaretto. Delicious, keeps beautifully, so as there are just two of us, I halved the recipe and we had dessert for several days--had to strong-arm my husband into not eating it for breakfast. Cherry season is short and sweet; I'll be making this again next year.

How about substituting the white flour for almond flour? Thoughts?

Almond flour makes the dish hard. I have tested it even with half white and half almond and I think this way works better.

Wonder how this would work with frozen cherries? Normally, for a pie, for example, you would not let them sit at all...

Cooks illustrated states: "To recover the slightly spicy, floral flavor the pits contributed, we added 1/8 teaspoon of cinnamon to the flour." My French friends, however, don't like cinnamon. I bet amaretto would accomplish this nicely (as another commenter mentioned using), but what I tried and liked was drying out and then micro-planing a couple cherry pits (just halfway for the sake of my fingertips), into the flour. Probably excessive work, but it does taste great.

I made this with grapes because cherries are expensive and I added orange zest and I did that French trick of adding sugar and butter to the pan. And lemme tell you.... eating pretty good for a peasant. I am also making an orange caramel sauce to serve because I am cool like that.

We haven't tested the recipe as such, but that should be fine.

Sweet cherries.

if there are cooking notes and tips on what other fruit one could use I would forgvie a cherry recipe on September 15 NYTimes email!! I've made with plums....or could use berries....but tart and sweet cherries are long gone from the markets....and I think frozen would be too 'wet'

They will taste different as the brandy really infuses those cherries. If you use them, make sure to drain them well first.

I learned to make this from Julia Child's first cookbook and have been making it ever since -- eating leftovers for breakfast! I often use Amaretto instead of Kirsch, both because I'm more likely to have Amaretto on hand, and because I like it Amaretto on almost anything.

This is an easy and very forgiving recipe. As in I wanted to use some of a giant bag of frozen cherries. Marinated them in kirsch, but there was a lot of liquid when they thawed and I drained them. Had planned to use half almond flour and half regular flour as suggested, but kept adding almond flour as the batter was thin and runny. Made the batter in a blender, because I’m lazy, and also threw in some sliced almonds and almond essence instead of vanilla. It was really good!

We're talking bing cherries? Or, did you mean sour cherries?

Cherries were unavailable, so I substituted peaches and blueberries. Added amaretto instead of kirsch. Followed the directions, but it took longer than suggested -- almost 50 minutes until nicely browned.