Cherry Vanilla Clafoutis

Every month, Laura from Look What Mom Made sends us a recipe that she’s created from her Arganica crate.

I’m Laura, a Baltimore area mom who loves to cook (and eat). I’m a sucker for a cheese plate, chocolate chip cookies and any wine made in the Willamette Valley. I blog over at Look What Mom Made, and in my spare time I’m excited to share a few of my favorite recipes with my fellow Arganicans. I focus on cooking with the contents of the local produce box, which really means cooking with what’s in season - who’s not a fan of that?

Full disclosure- I’ve never made a cherry dessert before, but this week I got some ripe and ready cherries in my local produce crate and decided to take the plunge. I am a huge fan of all berries, but never have I used a cherry in a dessert recipe. There may be some debate over whether or not this cherry clafoutis is actually a dessert or a sweet breakfast treat. Either way, it’s delicious and looks (and sounds) more complicated than it actually is. 
Clafoutis have custardy insides and are best served fresh out of the oven with a dusting of powdered sugar and some whipped cream or creme fraiche. 
Cherry Vanilla Clafoutis 
  • 1 1/4 c. milk
  • 1/2 c. sugar, divided
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 1/2 c. flour 
  • 2 cups of cherries, pitted and halved
  • Powdered Sugar
Preheat oven to 350 degrees F. Thoroughly butter the bottom and sides of an 8 cup baking dish.
Use a mixer or blender to combine the milk, 1/4 c. of sugar, eggs, vanilla, salt and flour. Mix until all flour has dissolved. Pour half of the batter into the baking dish. Place in oven for 8-10 minutes, so that the liquid has an almost set sheen to it. 
Remove baking dish from the oven.Place cherry halves over batter in pan, Sprinkle cherries with remaining 1/4c. of sugar. After sprinkling sugar on top of cherries, pour remainder of batter on top of cherries. 
Bake for an additional 45-55 minutes. You will know the clafoutis is done when it is puffed and lightly browned. 
Dust with powdered sugar and serve warm.
Yum!


Posted 1 year ago
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