I made Clafoutis many years ago, but it has been forgotten in my recipe file. Then, last May, blogger friend, Barbara at Moveable Feasts made this recipe and I knew I had to put these beautiful cherries into this magical cake batter. It was so worth it. It is almost like a pie, almost like a cake and almost like a pudding consistency. The best of all worlds, right?
The recipe is simple and easy and put together quickly and the result is wonderful.
If you are fortunate to live near the black cherries, like in the NW part of the USA, give this a try. It should be served warm, and I even had some reheated in the microwave for breakfast!!!Cherry Clafoutis
2 cups black cherries
3 eggs
1/2 cup sugar
1/2 cup melted butter
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
Heat oven to 400 degrees. Butter glass pan and scatter cherries over the bottom. Leaving the pits in gives an almond flavor, but since I am far from my dentist, I pitted those little babies.
Beat eggs and sugar. Add melted butter. Add flour all at once. Beat together and slowly add the milk and vanilla.
Pour over the cherries and bake 30 to 40 minutes. Cool at least 15 minutes before serving. Enjoy!!!
