Classic Cherry Clafoutis Recipe
- 1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
- 3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 tablespoon kirsch (optional)
- 1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note)
- 3/4 pound sweet cherries, pitted (see note)
- Powdered sugar, for serving
- Whipped cream, for serving (optional)
- Preheat oven to 350u0b0F. In a medium mixing bowl, stir together flour, sugar, and salt. Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.
- Grease a baking dish, tart pan, or cast iron skillet (about 9 inches in diameter) with butter. Scatter cherries all over bottom. Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes. Let cool slightly, the slice and serve, sprinkling powdered sugar on top. Serve with whipped cream, if desired.
allpurpose flour, sugar, kosher salt, milk, eggs, unsalted butter, vanilla, sweet cherries, powdered sugar, cream
Taken from www.seriouseats.com/recipes/2015/06/cherry-clafoutis-french-dessert-recipe.html (may not work)