Beth’s Cherry Clafoutis Recipe (Clafoutis aux cerises)

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BETH’S CHERRY CLAFOUTIS RECIPE (Clafoutis aux cerises)
Serves 8

INGREDIENTS:
1 ¼ (300 ml) cup milk
¾ cup (90 g) flour
¾ cup (180 ml) heavy cream
2 eggs
2 egg yolks
½ cup of sugar
2 tbsp Kirsch
1 tsp (5 ml) vanilla
¼ tsp (1.25 ml) salt
2 cups (300 g) pitted cherries

METHOD:
Preheat oven to 350F (176C).

In a large bowl whisk together the flour and milk until smooth. Add heavy cream, and eggs, whisk to combine.

Add sugar, kirsch, vanilla and salt, whisk to combine.

Place pitted cherries in a single layer in the bottom of a greased 9” skillet or oven safe casserole dish. Pour batter over cherries.

Bake for 35-40 mins until puffed and golden brown.

Allow to cool. Refrigerate until ready to serve.

To serve dust clafoutis with powdered sugar and serve with homemade whipped cream.

HOMEMADE WHIPPED CREAM
Serves 8

Ingredients:
2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered sugar/icing sugar
1 tsp (5 ml) vanilla extract

METHOD:
Combine all ingredients and whip with an electric mixer until soft peaks form

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