Cherry Clafouti
Use fresh or frozen sweet cherries in this quick-to-make cherry clafouti, and serve with ice cream, whipped cream or frozen yogurt.
Ingredients
150 mL (2/3 cup) milk
75 mL (1/3 cup) sifted all-purpose flour
75 mL (1/3 cup) granulated sugar
2 large eggs
10 mL (2 tsp) vanilla extract
0.5 mL (1/8 tsp) salt
375 mL (1-1/2 cups) pitted fresh dark sweet cherries or 1 package (375 g/12 oz) frozen pitted dark sweet cherries, unthawed but patted dry
30 mL (2 tbsp) confectioners sugar
75 mL (1/3 cup) sifted all-purpose flour
75 mL (1/3 cup) granulated sugar
2 large eggs
10 mL (2 tsp) vanilla extract
0.5 mL (1/8 tsp) salt
375 mL (1-1/2 cups) pitted fresh dark sweet cherries or 1 package (375 g/12 oz) frozen pitted dark sweet cherries, unthawed but patted dry
30 mL (2 tbsp) confectioners sugar
Directions
Preheat the oven to 180ºC (350ºF). Place the milk, flour, granulated sugar, eggs, vanilla, and salt in a food processor or an electric blender and whirl until smooth – 5 to 10 seconds.
Arrange the cherries in the bottom of a buttered 22.5 cm (9 in) glass pie plate. Pour the batter evenly over the cherries.
Bake, uncovered, for 45 to 50 minutes or until puffed, lightly browned, and set. Let cherry clafouti cool for 15 minutes, then dust with the confectioners sugar.
Makes 4 servings.
Arrange the cherries in the bottom of a buttered 22.5 cm (9 in) glass pie plate. Pour the batter evenly over the cherries.
Bake, uncovered, for 45 to 50 minutes or until puffed, lightly browned, and set. Let cherry clafouti cool for 15 minutes, then dust with the confectioners sugar.
Makes 4 servings.
