Recipe #18: Cherry Clafouti
I almost didn’t share this recipe with you. Why? Because mine ended looking nothing like the above version (taken from here) and ended up looking like this:
But then I figured, it’s no fun to just share the recipes that go perfectly. Because believe me, many of mine do not. And in the end, even though my version was far from lovely looking, it was still delicious, which is really all that matters. And it gets major bonus points for needing few ingredients, and being (ahem) relatively easy to make. Major pointer: don’t try to flip over the clafouti. It’s meant to stay in the dish. This would have been helpful for me to know.
- 1/4 cup sugar
- 1/4 cup flour
- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 pound fresh cherries, pitted and halved
- butter for the dish
Preheat oven to 375.
Whisk together sugar, flour, and a dash of salt in a bowl. Add in eggs one at a time, and stir in vanilla and milk.
Arrange cherries on the bottom of a buttered pie dish. Pour batter over the cherries.
Bake until clafouti is brown around the edges and puffed in the middle (about 45 minutes).
DO NOT FLIP OVER. Again, learn from my mistakes people. Instead just take a fork and knife straight to it. Worth it.
(Also, this can easily be changed to fit whatever stone fruit is still in season. Try with plums, peaches, or apricots.)