Cherry Clafouti

I made this recipe as a way to continue using the pound of sweet cherries I bought at the market last week. This is pretty much a puffy pancake with cherries in it. It’s really easy–almost every ingredient is something most people have on hand, and it’s really just mix and bake. That’s it. Plus it tastes great; eggy, tangy from the cherries, and sweet from the powdered sugar on top.

 

Cherry Clafouti (from Simply Recipes)

• 2 cups pitted, sliced sweet cherries
• 2 T slivered almonds (I didn’t have this and it was fine without)
• 3 eggs
• 1 cup sugar
• 1 T brown sugar
• 1/2 cup flour
• 1/8 tsp salt
• 1 cup milk
• 2 tsp Amaretto OR 3/4 tsp almond extract (I used the latter)
• 1 1/2 tsp vanilla extract
• Powdered sugar for dusting

1. Preheat oven to 350 degrees. Butter and lightly flour a 9×9 or a 10×7 baking dish. Toss in cherries and almonds.
2. Whisk together next five ingredients until smooth.
3. Add next three ingredients, whisk until smooth, pour into baking dish.
4. Bake at 350 degrees for 40-50 minutes or until lightly browned and a toothpick comes out clean. Cool. The clafoutis will have puffed up and will deflate while cooling. Dust with powdered sugar to serve. Serves 6.