Cherry Clafouti
2
People talking
This is nice for a brunch. If you leave the pits in the cherries, they will give a slight almond flavour, but it does mean you need to be more careful when eating.
- Ready In:
- 35mins
- Serves:
- Units:
2
People talking
ingredients
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 2 large eggs
- 2 tablespoons sugar
- 3⁄4 cup milk
- 1⁄2 teaspoon pure vanilla extract
- 1 lb cherries, pitted
- 1 tablespoon unsalted butter
- 2 tablespoons sugar
directions
- Preheat the oven to 425 degrees F
- Wash the cherries, remove the stems and pits.
- In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.
- In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
- When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
- Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
- Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
- Do not open the oven door until the end of the baking time or it may collapse.
- Dust with icing sugar and serve immediately.
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This had great flavor but was a bit doughie for my tastes. I made it in a 10 inch skillet but will make in a large one next time.Reply
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This is nice for a brunch. If you leave the pits in the cherries, they will give a slight almond flavour, but it does mean you need to be more careful when eating.
