Cherry Clafoutis

Name: Cherry Clafoutis
Prep time: 12 h
Cook time: 35 min
Yield: Serves 4 - 6
Ingredients: 3/4 cup whole milk; 1/4 cup buttermilk; 3 eggs, at room temperature; 1/2 cup sugar; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, very soft; 1/2 cup all-purpose flour or gluten free brown rice flour; 1 cup Chukar® Sweet Cherry or Sour Cherry Filling; Confectioners sugar

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12 hours

Serves 4 - 6

Ingredients

3/4 cup whole milk
1/4 cup buttermilk
3 eggs, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, very soft
1/2 cup all-purpose flour or gluten free brown rice flour
1 cup Chukar® Sweet Cherry or Sour Cherry Filling
Confectioners sugar

Directions

Make the batter and refrigerate overnight if possible. This allows the protein in the flour to relax.
For the batter: In a large bowl whisk together the milk, buttermilk, eggs, sugar, vanilla, and butter until sugar is dissolved.
Add the flour and whisk until smooth. Refrigerate overnight.
The next day, preheat oven to 325°F.
Butter and flour a heavy pie pan or cast-iron skillet.
Pour the batter into the pan.
Spoon 1 cup Chukar® Sour Cherry or Sweet Cherry Pie Filling evenly over the batter.
Place in preheated oven for 35-40 minutes.
Remove from oven, dust with confectioners sugar, and serve immediately.
Note: Your clafoutis will be beautifully puffed and golden—browned on the edges but creamy within. Clafouti will inevitably deflate, but it’s delicious anyway. In autumn, the addition of sautéed thinly sliced apples and pears layered around the edges is lovely.