Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.This is my favorite recipe of Cherry Clafoutis, because it is light, yet flavorful. It holds a special place in my heart because I used to make it during my childhood in Metz (France).
Wash, remove stems, and pit the cherries (2) optional.
Heat the oven at 350 F.
Melt half of the butter (30 g) and let it cool.
In a bowl, beat the eggs, add salt and sugar. Mix well.
Sift the flour and add in the eggs. Mix until the mixture is smooth.
Add the melted butter and the milk.
Butter a baking dish well. Add all the cherries and pour the batter over them.
On the top, evenly sprinkle tiny pieces of the other half of butter (30 g or less if you want).
Put in the oven for 45 min. until the custard is set and lightly brown.
As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar on top.
Serve at room temperature or cold.
(1) In my recipe, you will see that I use vanilla cane sugar which is often used in France and Europe to flavor desserts instead of vanilla extract. It is a little hard to find this in USA, but you can make your own. I recommend this vanilla cane sugar recipe from Alton Brown. Do not skip the vanilla sugar at the end of the recipe because this adds a little something to the Cherry Clafoutis.(2) Some people find that keeping the cherry's pit is not enjoyable, but personally, I prefer to not remove cherry's pit because it gives more flavor to the Cherry Clafoutis. Just do not forget to warn your guests!