Cherry Clafoutis Recipe
If you mix group of pitted black cherries into what may be best expressed as a somewhat thick crepe assault, you will have the preparations of Cherry Clafoutis Limousin, a variety of cake from rural southern central France which took its name from clafir, a tongue word meaning “to fill.” And fill it does—not least because it is so good that one is tendency is to ask for seconds and thirds. –Corinne Trang
unsalted butter softened- 1 tbsp
milk-1 1/4 cups
vanilla extract-1 tbsp
Kosher salt, to taste
Black cherries pitted or unpitted-3 cups
Confectioners’ sugar, for dusting
Heat oven up to 425°. Grease a 9 baking or cast-iron skillet dish with butter; set to one side. Mix milk, sugar, kirsch, vanilla, eggs, and salt in a mixer. Blend for a few seconds to mix ingredients, then put flour and blend until smooth, for 1 minute.
Pour thrash into the buttered skillet, and then dispense cherries evenly over top. Bake until a skewer placed into batter comes out clean and a golden brown crust has formed on top and bottom of Clafoutis, about 30 minutes. Dust with confectioners’ sugar before serving.
This the procedure to make cherry Clafoutis
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