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Cherry Clafoutis
Ceres & Bacchus
Like a Dutch Baby pancake- this is the French version. Rich batter envelopes the delicious, juicy, cherries.
Print Recipe
Course
Dessert
Servings
6
Ingredients
3
large
eggs
1/2
cup
sugar
1
cup
all-purpose flour
2
pinches
salt
1
cup
milk
3
tablespoons
butter
1/2
teaspoon
almond extract
2
teaspoons
brandy
(optional)
2
cups
sweet cherries,
pitted
Instructions
Heat oven to 400F
Beat the sugar and eggs together with a whisk until they lighter in color. Whisk in the butter gradually into egg mixture.
Add the flour and salt all at once and whisk until the batter is well mixed.
Slowly pour in the milk a little at a time. Add the extract, and brandy and mix well. The batter should be very smooth and shiny.
Place the cherries in a buttered glass 9 " baking dish.
Pour the batter over the fruit. Bake approximately 30-40 minutes,, until lightly brown and set.
Let sit at least 15 minutes before serving in wedges. Serve with a sprinkle of powdered sugar and dollop of whipped cream.
Notes
In years when my sweet cherry trees produced well, I had an overabundance of cherries and made cherry desserts like this.