This recipe especially intrigued because of the use of buckwheat flour. I actually had this in the pantry leftover from bilinis which I didn’t get to make. The buckwheat flour gave the clafoutis a nuttier taste but yielded a more cake like than custard like texture. Regardless it tasted great, noting that it was not particularly sweet. If you do prefer your desserts on the sweeter side…like me, I would add more sugar which I may try next time.
Buckwheat and Cherry Clafoutis
1 cup all-purpose flour
1 cup buckwheat flour
1 teaspoon baking powder
1/2 pound unsalted butter, softened
1 cup demerara or turbinando sugar
3 large egg yolks
1/2 cup buttermilk
Preheat oven to 350 degrees Fahrenheit.
Cream together butter, sugar, vanilla, egg yolks, and buttermilk. Mix dry ingredients together and stir gradually into butter-sugar-egg mixture. The batter will be quite thick, almost like cookie dough. If it seems too thick and dry, add a bit more buttermilk. Smooth batter into a buttered 10-inch pan.
Firmly stud the surface of the batter with the halved cherries, as densely or sparsely scattered as you’d like.
Bake for 20-40 minutes (for me it took the full 40). The cake will be light-golden on top. Let cool slightly and serve lukewarm or however you like.