Cherry Clafoutis
So easy — simply dump the cherries in the pan, cover in vanilla custard or flan batter then bake! This French classic dessert – Cherry Clafoutis is deliciously perfect cooked with or without pits!
Ingredients
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 cup sugar
- 1 cup milk plus 1/2 cup freshly squeezed orange juice, (you can just use all milk, too)
- 3 eggs
- 1 tsp vanilla extract
- 1 lb fresh cherries, rinsed (pitted or unpitted)
Instructions
- Preheat the oven to 350 F.
- Whisk together the dry ingredients (flour, sugar and salt) until smooth. Beat the three eggs in a separate bowl and then set aside. Add the vanilla to the milk and orange juice. Pour the milk mixture into the dry ingredients at once and quickly whisk to avoid lumps. Beat the eggs into the batter until smooth. Make sure there are no lumps remaining.
- Place the cherries in the bottom of a 10-inch round glass or ceramic pie plate. You will also use this as serving plate. Pour the egg mixture over the cherries. If you think it may bubble over when baking, you may place the pie plate over a baking sheet.
- Bake for about 40-45 minutes or until the edges are set but the center is still slightly jiggly. Cool to room temperature or serve warm with a dollop of whipped cream or even some vanilla ice cream! Enjoy!
Notes
TIPS & TRICKS
In France, they traditionally bake this dessert with unpitted cherries complete with stems. If you don't fancy that, simply pit the cherries and remove stems. Enjoy.
Tried this recipe?Let us know how it was!