Cherry Clafoutis Recipe 

CHERRY CLAFOUTIS

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

SERVES 8

Ingredients

unsalted butter softened- 1 tbsp

milk-1 1/4 cups

Sugar-6 tbsp

Kirsch-2 tbsp

vanilla extract-1 tbsp

Eggs -6

Kosher salt, to taste

Flour-3/4 cups

Black cherries pitted or unpitted-3 cups

Confectioners’ sugar, for dusting

Instructions

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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