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| Cherry Clafoutis-serves six |
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| Cherry Clafoutis can also be made with other varieties of soft fruits. |
3 large eggs, room temperature
1 1/4 cup of milk
1/3 cup of sugar
1 tsp. of vanilla
3/4 cup of flour and two more tbsps.
1 1/2 pounds of sweet pitted cherries
1 tbsp. of unsalted butter to butter baking dish
Confectioner's sugar
Heat oven to 350 degrees. Butter the baking dish. (Use a shallow ovenproof dish.)
Spread all the cherries in the dish and set aside.
Mix the flour and sugar together in large bowl and add the three well beaten eggs.Whisk altogether. Add the vanilla.Whisk to combine.Whisk until well blended.
Slowly pour the mixture over the cherries.
Bake for 40 minutes or until the batter is golden and firm to the touch.
Before serving, sift powdered sugar on top and serve warm.
9 comments:
beautiful! Happy 4th!
Love this! The flathead cherries in Montana will be ripe soon. This clafoutis will be on the menu!!
One of our all time favorite desserts. Love the rectangular dish. Makes it look so French, which of course it is.
Sam
This is probably my favorite dessert.
Just made a clafouti last month. Your recipe looks great. To answer your question about the motorcycle trip, the guys road their bikes to Alaska and home again. The gals flew to Anchorage, rode for 3 weeks and flew home from Oregan. It was fun.
K&S~hope you are enjoying your summer!
Susan~I wish we had those cherry trees here in Florida~
Sam~I could eat the entire dessert myself. Sort of just slides right down!
How pretty! And the dish too. No cherries yet here. I hope we don't end up cherry-less like last year. Hope you are having a nice summer so far.
Bonjour Jann,
did you know that French cooks use unpitted cherries because they swear it improves the taste of the clafoutis? I personally do not thinks so and also I value my teeth, but be careful if you get served a clafoutis aux cerises in France.
Mmmmmm those look delicious!
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