Clafoutis contributed by Julie
Here’s a new recipe I tried recently and my family really liked. I served it with a bit of whipped cream, but it is also good without. It is incredibly easy and fast. The original recipe is for a cherry clafoutis, but can be adapted for many different fruits. I had a bunch of blackberries I wanted to use up.
It calls for kirsch to go with cherries but you can substitute another flavored liqueur. I found something called St. Germain, made with elderflowers, when I was cleaning out a cabinet (still have no idea where it came from or how long we’ve had it) and it tasted pretty good so I used that. Everything else you’re likely to have around the house.
It takes just a couple of minutes to put together. I found that about halfway through the baking it was getting a little brown on top so I covered it loosely with foil and turned it down to 350. I checked it periodically until the middle was set and it still took about 30 min. altogether. Cleanup is easy. It was delicious. What else could you ask for? I can’t wait to try it with fresh peaches!
Butter (for the dish)
6 Tbsp sugar
1 1/4 cups whole milk
2 Tbsp kirsch (or other liqueur or bourbon)
1 Tbsp vanilla extract
Pinch of salt
3/4 cup flour
3 cups fresh cherries, pitted (or other fruit)
Preheat oven to 425 degrees. Butter 9″ pie plate or cast iron skillet.
In a blender, blend eggs, milk, kirsch, vanilla, salt to mix.
Add flour, blend one minute until smooth.
Pour batter into prepared pan. Spread fruit evenly on top.
Bake 30 minutes – until puffed, golden and set in the middle.
Dust with confectioner’s sugar. Serve warm.