Cherry Clafoutis
A super easy recipe for French Cherry Clafoutis
Ingredients
- 1 cup milk
- 3 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 2 tbsp butter melted
- 1/2 cup flour
- 2 cups cherries pitted and halved
- confectioners sugar optional
Instructions
- Preheat the oven to 325 degrees.
- Lightly spray a pie pan with nonstick cooking spray.
- In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and melted butter until the sugar is dissolved. This takes a bit less than a minute.
- Whisk the flour into the mixture until thoroughly combined. NOTE: No matter what I did, I had a few small lumps of flour, so I passed it through a wire sieve on the way to the pie dish.
- Pour the mixture into the pie pan.
- Place the cherries in the liquid, cut side down, spreading them out with your fingers.
- I put the filled pie pan on a rimmed baking sheet so that it wouldn't spill.
- Bake until the clafoutis is puffed up, especially on the edges, and golden brown. A knife inserted into the middle should come out mostly clean, although it will jiggle a little bit. The entire thing will deflate a bit as it cools.
- Optional: let the clafoutis cool a few minutes and then dust the surface lightly with some powdered (confectioners) sugar. I put a small amount in a tiny wire sieve and tapped the edge over the clafoutis.
- Serve warm or cool and store the leftovers, wrapped, in the fridge. Somehow, it is a very good breakfast food...just sayin'.
- If you would like to see a video of some of the process, check out my Instagram: eileen_goodenoughkitchen