Cherry Clafoutis

• 3/4 cups All Purpose Flour, Plus 2 Tablespoons
• 1/2 cups Sugar
• 1 pinch Salt
• 3 whole Eggs
• 6 Tablespoons Butter, Melted
• 8 ounces, fluid Milk, Not Skim
• 1 teaspoon Vanilla Or Almond Extract

1. Preheat oven to 400 degrees.
2. Generously grease an 11-inch tart pan.
3. In a large bowl, combine the flour, sugar and salt.
4. Incorporate the eggs one at a time, beating well after each addition.
5. When the batter is smooth, mix in the melted butter.
6. Then, working SLOWLY, gradually add the milk, mixing well so no lumps develop.
7. Mix in the extract.
8. If needed, you may strain the batter through a fine sieve.
9. (I would recommend this, as the smooth texture is essential to the dish, and it only take a second.)
10. Scatter fruit into the prepared pan and gently pour the batter over the fruit.
11. Bake for about 20 minutes or until golden brown but firm on top.
12. It may still be slightly wobbly in the center, but a tester inserted in the middle should come out clean.

flour, sugar, salt, eggs, butter, fluid milk, vanilla

Taken from tastykitchen.com/recipes/desserts/cherry-clafoutis/ (may not work)