21 Cherry Clafouti February, 2017

Cherry Clafouti

4 large eggs

½ cup granulated sugar

½ teaspoon salt

1 cup milk

1 Tablespoon vanilla extract

1 Tablespoon lemon zest

2 Tablespoon melted butter

¾ cup all purpose flour

2 cup pitted dark cherries (if using canned, drain well and pat dry)

2 Tablespoon butter for pan

Powdered sugar for dusting.


Butter a round 10 inch pyrex pie pan and dust with 2 tablespoons of the flour.

Combine the eggs, sugar, salt, milk, vanilla extract and lemon zest. Stir or whisk until blended.

Add the flour and whisk until smooth. Add the melted butter and whisk to incorporate.

Add the cherries to the prepared pan and make sure they are evenly distributed. Gently pour the batter over the cherries. Bake in a pre-heated 350 degree oven for about an hour or until the batter has puffed and is golden brown.

Dust with powdered sugar before cutting and serving.