Cherry Clafoutis

This variation of clafoutis is a little lighter then original. Adapted from The scratch patch blog. Need more cherries.

1315

3 eggs
1/4 cup sugar
1/3 cup butter, melted + 1 tbsp. butter
2/3 cup all-purpose flour
3/4 cup milk
1/2 tsp. almond extract
1 cups of fresh cherries, pitted and halved or frozen cherries (thawed and drained)
1 tbsp. lemon juice

Mix cherries and lemon juice in small dish.

Pre-heat the oven to 400 F. Beat the sugar and the eggs with a wire whisk until they turn lighter in color. Gradually add the butter, beating to incorporate. Add the flour all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time. Add the almond extract, mixing well. The batter should be very smooth and shiny.

Put skillet in the oven for 5 minutes to get it very hot, add 1 tbsp. butter, pour the batter into the cast iron skillet, add cherries.

Bake in the pre-heated oven, approximately 25-30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes. Serve warm or at room temperature.

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