Ingredients for Cherry Clafoutis
2 tablespoons butter
1½ cups pitted black cherries (frozen/not defrosted, or fresh)
1 1/3 cups plus 1 tablespoon unbleached all-purpose flour
1½ cups milk
3 tablespoons sugar
4 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon salt
How to make Cherry Clafoutis
Step 1 – Adjust the oven rack to the center position and preheat the oven to 350°F. Put the butter in a 9-by 13-inch baking pan, and place the pan in the preheating oven for a minute or so to melt the butter, keeping an eye on it so it doesn’t burn. Remove the pan from the oven, and carefully tilt it in all directions to let the butter coat the bottom and the corners. Set it aside.
Step 2 – In a small bowl, toss together the cherries and the 1 tablespoon flour, and let this sit for a few minutes while you prepare the batter.
Step 3 – Pour the milk into a blender or a food processor fitted with the steel blade. (Or just pour it into a large bowl.) Add the sugar, eggs, vanilla, and salt, and blend (or whisk) until smooth. Sprinkle in the remaining 11/3 cups flour and process (or whisk) just until the flour is incorporated. (You may need to stop and scrape the sides with a rubber spatula to get all the flour mixed in.) There will be some lumps, and that is fine.
Step 4 – Pour the batter into the prepared pan, and then scatter the coated fruit randomly but evenly over the batter.
Step 5 – Bake for 30 to 35 minutes, or until puffed and lightly browned around the edges. Serve hot or warm, cut into large squares.