Ingredients:
Cherries:
3 1/2 cups fresh cherries, stemmed and pitted
unsalted butter, to grease the baking dish
1 1/2 tbsp granulated sugar
Clafoutis Batter:
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
pinch salt
2 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp almond extract
1 cup milk
powdered sugar, for dusting
Instructions:
- Preheat oven to 350°F (177°C). Butter a 9-inch (23 cm) pie plate and sprinkle granulated sugar evenly on top.
- Wash and dry the cherries. Then remove the stems.
- Remove the pits one-by-one. Use a cherry pitter or place onto the mouth of an empty beer or wine bottle and push out each pit using a chopstick.
- Place the cherries in the prepared pan. They should fit snugly into a single layer.
- In a medium bowl or a blender, beat the eggs, sugar, salt, vanilla and almond extract just until smooth.
- Mix in the melted butter. Then mix in the flour until smooth. Finally mix in the milk.
- Pour the batter over the cherries in the pan.
- Bake 40-45 minutes or until puffy and golden on the edges.
- Remove from oven and allow to cool for 20-30 minutes. This is important to let it firm up.
- Dust with powdered sugar and cut into wedges to serve.
From: Home Cooking Adventure
