Easy Clafoutis Recipe

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Ingredients

570 grams (1 1/4 pounds) cherries - pitted and cut in half (about 26 ChefShop Bing Cherries 8.5 row and larger)

3 large eggs

25 grams almond flour

25 grams gluten free flour or all purpose flour

1/4 teaspoon almond extract

1 teaspoon vanilla extract

110 grams caster sugar

1 1/3 cup half & half (or almond milk)

butter softened for pan

Hardware:

One 9" cake/pie pan, blender or stick blender, bowls

Shop For This Recipe

Fresh Sweetheart Cherries - 5 pound box

$199.00

Shepherd's Grain Pastry Flour - 2 pounds

$6.95

Caputo Italian Gluten Free Flour

$19.95

Boyajian Almond Extract

$6.95

Tonga Bourbon Vanilla Extract 2X

$29.95

India Tree Superfine Caster Cane Sugar - 3-lb tub

$24.95

Jaipur Avenue Unrefined Jaggery Powder

$16.95

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Directions

This is the easy squeezy simple Clafoutis Recipe. You can't fail unless you forget to bake it!

The most time consuming step is pitting and slicing the cherries. Keep in mind any fruit will do wonderfully. I use pears in the fall and when peaches are in season.

Easy Clafoutis Recipe
Adapted from a recipe
serves 6 to 8

Perfect or good cherries, it doesn't matter. Clafoutis is one of the easiest, greatest, simplest, delicious, tasting, healthy for you, (sort of) recipes you can make blindfolded. And this time of year it's time for cherries and cherry clafoutis!

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Directions:

#1: Preheat oven to 375 degrees F.

#2: Stem, pit and cut the cherries in half and place in the buttered pie pan

#3: Add the eggs into the blender.

#4: Sift the the flours into the blender.

#5: Add all the remaining ingredients except the cherries into the blender and blend until smooth.

#6: Pour the mixture over the cherries. Some cherries will not be completely covered.

#5: If you wish you can top with a little sugar

#6: Bake the Clafouti, about 45 minutes, with the custard still jiggly but set and when poked the stick comes out mostly clean.

#7: Let the Clafoutis cool until warm and eat. Chill in refrigerator with leftovers.