The batter is based on a crepe batter and has more eggs and less flour than a cake batter. Other fruit besides cherries could be used. I was in a hurry making this recipe and I forgot to add the milk. It still tasted good. Since I used a heaping 4 cups of pitted sour cherries, I added another egg and a bit more flour. Instead of sugar I used splenda. I baked the dessert in the oven using the convection option so I baked it for 40 minutes and I reduced the oven temperature to 350 degrees F for the last five minutes. The DH thought this clafoutis was delicious even without the milk in the batter.
|Ready to go into the oven. I sprinkled some splenda on top of the batter before put the dish in the oven.|
|Just out of the oven. You can see the white specks from the splenda on top of the cooked batter.|
1 ¼ pounds (about 4 cups pitted) sweet cherries
3 large eggs, at room temperature
½ cup all-purpose flour
1 tsp vanilla extract
1/8 tsp almond extract
½ cup plus 3 tablespoons sugar
1 1/3 cup whole or lowfat milk
Softened butter, for greasing the baking dish.
Preheat the oven to 375ºF. Smear a 2-quart shallow baking dish liberally with butter. Lay the cherries in the bottom of the baking dish.
In a standard blender, or using an immersion blender in a bowl or a mixmaster, mix the eggs, flour, vanilla and almond extracts, ½ cup sugar, and milk together until smooth.
Pour the batter over the cherries and sprinkle the fruit and batter with the 3 tablespoons of sugar. Bake the clafoutis until the batter is just set for about 45 minutes.
Serve warm or cold. Makes eight servings.
Recipe adapted from www.davidlebovitz.com