Cherry Clafoutis

Ingredients for 5 servings:

• ½ cup(s) milk
• 4 eggs
• ½ cup flour
• 2 tsp vanilla extract
• 2 cup(s) cherry(s), fresh, dark, sweet, very ripe
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

French, fine cherry casserole

Preheat the oven to 180°C. If making the batter in an electric mixer, combine the milk, eggs, flour, sugar, and vanilla in the bowl and mix at high speed for a few seconds. Then turn off the motor, scrape down the sides of the bowl with a rubber spatula, and mix for another 40 seconds. If making the batter by hand, combine the flour and eggs in a large bowl and slowly add the milk, sugar, and vanilla extract. Beat with a whisk or electric mixer until the flour lumps disappear and the batter is smooth. Pat the pitted cherries dry with a paper towel and spread them evenly in a shallow, 5-6 cup, 5 cm deep baking dish. Then pour in the batter. Bake on the middle rack of the oven for 40 minutes, until the top is golden brown and firm to the touch. Lightly dust with powdered sugar and serve the clafoutis warm, but not hot. By the way: It tastes great cold, too. Tip: If you don’t have fresh cherries, use canned, pitted, and drained dark cherries.