Cherry Clafoutis
Clafoutis is a rustic french country dessert with cherries that has a thin pancake-like batter. It's pronounced like kla-foo-tee and it originated from the Limousin region. This pudding-like treat is perfect for dessert or even to eat for breakfast or brunch. You can substitute the cherries for other fruits. I made Cherry Clafoutis in 2011, took photos and then my husband and I devoured it. Now that I'm blogging, I thought I'd share the recipe I used and the photos I shot. Now you can learn how to make it too. Its fairly simple to make but looks beautiful and tastes so good.
Cherry Clafoutis
I found this recipe from Joy of Baking.com.
Serves 2-3
1/2 c. flour
1/4 t. salt
2 large eggs
2 T. sugar
3/4 c. milk
1/2 t. vanilla
3/4- 1 pound fresh sweet cherries, pitted
1 T. butter
2 T. sugar
Preheat oven to 425 degrees and place the rack in center of the even. Wash the cherries, remove the stems and pits. In a food processor or blender place the flour, salt, eggs, 2 T. sugar, milk, and vanilla. Process for about 45-60 seconds, scraping down the sides smooth, let it rest while you prepare the fruit. In a large 9 inch heavy non-stick ovenproof skillet melt the butter over medium heat making sure the melted butter coats the bottom and sides of pan. When the butter is bubbling add the pitted cherries and cook until the cherries have softened a bit and are coated in butter. Sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns in a syrup. Pour batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set and golden brown around the edges. Do not open oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar.
Cherry Clafoutis
I found this recipe from Joy of Baking.com.
Serves 2-3
1/2 c. flour
1/4 t. salt
2 large eggs
2 T. sugar
3/4 c. milk
1/2 t. vanilla
3/4- 1 pound fresh sweet cherries, pitted
1 T. butter
2 T. sugar
Preheat oven to 425 degrees and place the rack in center of the even. Wash the cherries, remove the stems and pits. In a food processor or blender place the flour, salt, eggs, 2 T. sugar, milk, and vanilla. Process for about 45-60 seconds, scraping down the sides smooth, let it rest while you prepare the fruit. In a large 9 inch heavy non-stick ovenproof skillet melt the butter over medium heat making sure the melted butter coats the bottom and sides of pan. When the butter is bubbling add the pitted cherries and cook until the cherries have softened a bit and are coated in butter. Sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns in a syrup. Pour batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set and golden brown around the edges. Do not open oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar.
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