Cherry Clafoutis

Cherry Clafoutis.  Cherries in a dish with a thin, pancake type batter, poured over top.  Baked into a creamy, custard like treat.  Simple and delicious.

The kids said it tasted like bread pudding with cherries.

The original clafoutis originated in the Limousin region of France and traditionally used black cherries, complete with the pits.  It would seem that the cherry pits lent an almond like flavour to the baked clafoutis.  I ditched the pits and used almond extract instead.

I can imagine making this with blueberries.  The batter is simple and versatile, and would likely work well with almost any kind of fruit.

Cherry Clafoutis

2 cups cherries, pitted

3 large eggs

1/2 cup flour

1/2 cup granulated sugar + 3 tbsp sugar

1 cup milk

1 tsp vanilla extract

1/4 tsp almond extract

Pinch of sea salt

Preheat oven to 375°F.  Arrange cherries in the bottom of a buttered 1.5L casserole dish.

Whisk together remaining ingredients, except for the 3 tbsp of sugar, to form a thin batter.  Pour over cherries and sprinkle remaining sugar on the surface.  Bake until the custard is just set, about 45 minutes.

Best served while still warm.  Refrigerate any leftovers.  But there won't be leftovers :)

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