Hoffman Media


Clafoutis aux Cerises

Clafoutis aux Cerises (Cherry Cobbler)

1 1/2 tablespoons unsalted butter, softened
2 pounds fresh cherries, stemmed and pitted*
1 3/4 cups whole milk
1 cup all-purpose flour
1/4 cup superfine sugar
3 large eggs
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
1/4 vanilla bean, split lengthwise and scraped, seeds reserved
4 tablespoons sugar

• Preheat oven to 425°. Position rack in center of oven.
• Coat bottom and sides of 6 (6-inch) ovenproof ceramic dishes with butter. Evenly divide cherries among prepared dishes. Set aside.
• In large bowl, whisk together milk, flour, sugar, eggs, sour cream, lemon juice, salt, and vanilla bean seeds until batter is smooth. Divide batter evenly among prepared dishes.
• Bake until top is golden and puffed, 30 to 35 minutes. Sprinkle tops evenly with sugar. Serve warm.

*A cherry pitter makes short work of this task. 

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