Chef Kelly’s Cherry Clafoutis Recipe
Serves 4
Components
¾ cup all-purpose flour
¼ cup almond meal/flour
¼ cup sugar
¼ teaspoon cinnamon
Pinch of kosher or sea salt
3 eggs
2 tablespoons kirsch
1 cup entire milk
1½ cups recent cherries, pitted and halved
Confectioners’ sugar, for dusting
1/3 cup crème fraîche or bitter cream
Instructions
Preheat the oven to 375°F. Sift the all-purpose flour right into a medium bowl. Combine within the almond flour, sugar, cinnamon and salt.
In a separate medium bowl, whisk the eggs, kirsch and milk till effectively blended. Add about 1/3 of the egg combination to the flour combination. Whisk to type a paste. Regularly add the remainder of the egg combination. Combine till effectively blended. If runny, slowly add a bit extra flour till the batter is cake-like in consistency.
Unfold the fruit in an excellent layer in an 8-inch cake pan. Pour the batter by way of a sieve, spreading the batter evenly over the fruit.
Bake for about quarter-hour, till the sides are puffed and browned and the middle is about. Take away from the oven and let cool barely. The clafoutis will deflate a bit because it begins to chill.
Utilizing a fantastic sieve, generously mud the clafoutis with confectioners’ sugar. Serve heat, topped with a dollop of crème fraîche or bitter cream.
