CHERRY CLAFOUTIS
6 to 8 servings
A clafoutis is a simple French country dessert. It is similar to an old American dessert called batter pudding and is made by pouring batter over fresh fruit. Clafoutis is traditionally made with unpitted cherries, but we err on the side of dental safety. Raspberries or blackberries may be substituted for the cherries with great success.
Preheat the oven to 375°F. Butter a 10-inch deep-dish pie pan.
Beat in a medium bowl until frothy, about 2 minutes:
- 4 large eggs
- ¾ cup (150g) sugar
Add and beat until smooth:
- 1 cup (235g) milk
- 1 ½ teaspoons vanilla
- (1 tablespoon Cognac or rum)
Stir in:
- ¾ cup (95g) all-purpose flour
- Pinch of salt
Distribute over the bottom of the prepared pie pan:
- 1 pound sweet cherries, pitted (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used)
Pour the batter over the cherries and place the pie pan on a baking sheet. Bake the clafoutis for 10 minutes. Reduce the oven temperature to 350°F and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for about 20 minutes before serving.