This is one of the easiest recipes you could come across, and since weβre in cherry season, what better than a clafoutis. This light French dessert is truly the answer for this weather π
Ingredients
- π 1 lb fresh cherries pitted
- π 1/2 cup plain flour
- π 1-3 cup sugar
- π 4 eggs
- π 1 cup milk
- π 1 tbsp vanilla
- π 3/4 ounce unsalted butter, melted
- π Extra butter for the baking dish
- π Icing sugar for dusting
Instructions
- 1- start by washing the cherries, I like to add a teaspoon of baking soda to the water and let sit of a couple of minutes, then drain and rinse well.
- 2- using a wide metal straw push the seed out of the cherry, and with a thinner straw you can push the seed out of the first straw. Honestly I found this method much easier than the cherry pitter which I do own and I decided not to show π .
- 3- preheat oven to 350 F. Butter generously a 9 inch pie dish or anything similar, in a bowl mix the flour and sugar and make a well in the middle. In a separate bowl add 1 cup of milk, 4 eggs, 1 tablespoon of vanilla and whisk well, add the melted butter and whisk again until combined.
- 4- add the wet ingredients to the dry ingredients and whisk well until there is no lumps, using a strainer add enough of the batter to cover the bottom then add the cherries in a single layer. Add the the rest of the batter on top.
- 5- place the baking dish in the oven on the middle rack and bake for 40 minutes until golden and puffed. Use the knife test if it comes out clean then it done.
- 6- take out of the oven let cool slightly. Dust with powder sugar and serve warm.