A French dessert/cake which should be eaten warm with sugar/Icing sugar and cream
Ingredients
Clafoutis Batter
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt
2 large eggs
2 tablespoons (30 grams) granulated white sugar
3/4 cup (180 ml) milk
1/2 teaspoon pure vanilla extract
Plus
1 pound (454 grams) fresh sweet cherries, pitted
1 tablespoon (13 grams) unsalted butter
2 tablespoons (30 grams) granulated white sugar
Method
Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the centre of the oven. Wash the cherries, remove the stems and pits.
For the Clafoutis Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.
In a large 9 or 10-inch (23 or 25 cm) heavy non stick ovenproof skillet melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter (2 - 3 minutes). Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 - 2 minutes). Pour the 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 the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioner's sugar and yogurt, crème fraiche or softly whipped cream
NB: I also used Cherry Liqueur
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