Cherry Clafoutis
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INGREDIENTS 1 pound dark, ripe cherries
1-½ teaspoons baking powder
1-¾ cups flour
3 eggs
¼ cup granulated sugar
½ cup milk
1 pinch salt
2 tablespoons butter, for the pan
Sugar, to finishPreheat oven to 400 degrees.
Wash the cherries, dry them in a clean cloth and remove the stems. Pit them. Reserve.
Mix the baking powder and flour together in a mixing bowl, then put it up against the sides of the bowl to form a well in the center.
Break the eggs into the well, add the sugar, milk, and salt, and stir, mixing the flour in as it falls from the sides. (The finished batter should be smooth; if there are any lumps, work the batter through a sieve to eliminate them).
Butter a 10-inch pie or cake pan (preferably porcelain).
Stir the cherries into the batter, then pour it into the pan and bake for 45 minutes to 1 hour. When golden brown, remove the clafoutis from the oven and sprinkle with sugar.
Serve either hot or cold in the pan.