Clafoutis (Black Cherry Batter Cake)

prep time:: 5 min
total time:: 30 min

Serves 8

This is one of our all-time favorites for brunch though technically it is a dessert. We have made it with cherries (frozen even work), fig and blueberries. Yum!

ingredients

1 Tbsp butter
I Tbsp vanilla extract
6 eggs
6 Tbsp sugar
1 1/4 cups milk
2 Tbsp kirsch
pinch salt
3/4 cup flour
3 cups black cherries, pitted or unpitted
Confectioner’s sugar (optional - I skip this one)

directions

1
Preheat oven to 425. Generously butter a 9" cast-iron skillet or a baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
2
Pour better into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners’ sugar, if you like.
3
Variation: Prune clafoutis - Marinate 2 cups pitted prunes in 2 armagnac overnight or longer. Drain prunes, reserving armagnac marinade, and proceed with step 1 above; substituting 2 Tbsp or armagnac marinade for kirsch, then proceed with step 2 above, substituting prunes for cherries.

Source: Saveur Cooks: Authentic French