French Cherry Clafouti

Video

Images

Ingredients/ Instructions

Ingredients

• 1/2 cup flour
• 2/3 cup sugar - divided
• 1 1/4 cup milk
• 3 eggs
• 1 tbsp vanilla
• pinch of salt
• 12 oz cherries - a couple handfuls

Instructions

Step 1

Preheat oven to 350F. Add 1/2 cup flour,
1/3 cup sugar,
1 1/4 cup milk into a mixing bowl. Whisk well.

Step 2

Then add 3 eggs, Whisk together.
Tip: Add eggs after the flour is resolved, or the flour will be hard to resolve.

Step 3

Then add 1 tbsp vanilla, Whisk well.

Step 4

Butter a casserole dish, Pour down half the batter, bake in an oven at 350F for 12 minutes.
After done, remove. Place cherries in the dish. pour down 1/3 cup sugar.
Topped with the remaining batter. Bake in the oven at 350F for 45 minutes.

Step 5

Cool to room temperature before serve.

Comments

• John - Fri 05 Feb 2010 @ 14:43

  Clafouti (klah-foo-tee) is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla. It's the kind of dish that's impossible to become tired of, by virtue of the cherry's short season. Once a year, cherry clafouti comes into your life, like a friend with benefits, and for a few short weeks gives you great pleasure.

• John - Fri 05 Feb 2010 @ 14:43

  The recipe is remarkably simple, and the first time you make it you'll stare in wonder as it puffs up from the sides of the baking dish. You'll also stare in wonder when you see me add the cherries without removing the pits. Traditionally, cherry clafouti is made using fruit that hasn’t been pitted. Clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sexy, sensual scent that is missing from the pitted version.

• John - Fri 05 Feb 2010 @ 14:43

  So, that is the decision you are faced with - risk catastrophic dental injuries for a little extra flavor, or pit the cherries and play it safe. To me, it's so decision at all, the pits must be baked in. Besides, as I'm sure those of you that make this will agree, after the cherries are cooked, it only takes a little press with the fork to liberate the pit, and cast it aside. For your average serving of cherry clafouti this means maybe 4-5 pits - a small price to pay for authentic taste. This recipe will also work for things like peaches, plums, and berries in case cherry season has passed you by.