Clafouti (pronounced kla-foo-TEE) comes from the Limousin region of France and is a traditional dessert made with dark sweet cherries covered with a thick crepe-like batter and baked in a dish. It’s also served for breakfast and is similar to an oven-baked pancake with fruit. *Recipe from pastry chef Ellen Jackson
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 15 min
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- 4 tablespoons butter 1/2 Stick
- ½ vanilla bean split and scraped
- 4 eggs
- 1-1/3 cup whole milk
- ½ cup granulated sugar, divided
- 2/3 cup Stone-Buhr All Purpose Washington White Flour
- 1 teaspoon salt
- 3 sweet cherries, pitted
Preheat the oven to 400°F.
Melt butter over medium low heat in a sauté pan, swirling pan occasionally until butter turns golden. Add vanilla bean pod and seeds to butter and allow to cool.
Place eggs, milk, 1/4 cup sugar, flour, and salt in a blender. Blend a few seconds until smooth.
Remove vanilla bean pod from cooled butter and use to lightly coat the bottom and sides of a 10-inch glass or ceramic ovenproof baking pan. Whisk remaining butter into batter.
Cover bottom of buttered pan with cherries; pour batter over fruit to cover and sprinkle remaining 1/4 sugar evenly over batter.
Bake 45 to 50 minutes or until puffed and golden brown. Serve immediately.
*Makes one 10-inch pie pan.