Friday, June 08, 2012

Cherry Season Recipe: Cherry Clafoutis

I am not much of a baker, so when we found ourselves with about a million cherries, actual cherry pie was out of the question. (Cooper doesn't like it anyway.) But cherry clafoutis - a baked tart of cherries topped with a pancake-like batter - that was just perfect.

After some research, I developed a recipe that leaned heavily on Julia Child and the Barefoot Contessa. Here it is:

Cherry Clafoutis

  • 2/3 cup sugar (divided)
  • 3 eggs
  • 1 1/4 cups milk
  • 1 tablespoon vanilla
  • pinch of salt
  • 1/2 cup flour
  • 3 cups cherries, pitted
  • powdered sugar for sprinkling
1. Preheat the oven to 350 degrees.

2. Lightly butter a 7 or 8 cup baking dish (I used a pie dish).

3. Using a blender, blend the eggs with 1/3 cup of sugar until fully blended and a little fluffy.

4. Add the milk, vanilla, salt and flour and blend until all the ingredients are completely combined.

5. Pour a thin layer of batter (about 1/4 inch) over the bottom of the pan and bake until it's just set, about 5 minutes.

6. Remove from the oven and spread the cherries evenly over the batter.

7. Evenly sprinkle the cherries with the remaining 1/3 cup of sugar.

8. Pour the remainder of the batter over the cherries - the dish should be full.

9. Bake for about 40-50 minutes, until the batter is set. When the clafoutis is done, it will be brown on top and a knife in the center will come out clean. (Note: Don't try to test with a toothpick. I did and it came out clean, but the clafoutis wasn't actually done.)

10. Sprinkle the top with powdered sugar and serve warm.

It's so easy and delicious. Enjoy!

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