Cherry Clafoutis.
Fresh cherries in a combination pancake/soufflé batter, baked until browned and topped with powdered sugar
Prep Time15 minutes mins
Cook Time1 hour hr
Course: Dessert
Cuisine: French
Keyword: cake, Cherry
Servings: 8
Author: From: JoePastry.com
- 10 ounces 1 1/4 cups milk
- 2.5 ounces 1/3 cup white sugar
- 2.5 ounces 1/3 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla
- splash of Amaretto or 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1.25 ounces 1/4 cup flour
- 1.25 ounces almond flour or skip and double regular flour
- 1 pound 3 cups cherries with pits left in
- Powdered sugar for dusting
Preheat oven to 350.
Wash cherries and pull off any stems.
In a blender or food processor, combine the milk, sugars, eggs, vanilla, salt and flour.
Process until homogenous.
Pour cherries into a 9″ cast iron skillet or 8-cup baking dish.
Gently pour the batter into the dish. Don’t worry if the batter is deeper than the circumference of the cherries, they’ll float.
Bake for 45 minutes to an hour until the clafoutis is browned and slightly puffed.
Allow to cool, sprinkle with powdered sugar and serve.