Cherry Clafoutis
adapted from Rachel Khoo’s Little Paris Kitchen Cookbook
4 eggs
3/4 cup sugar
pinch of salt
scant 1/2 cup ground almonds
2 T all purpose flour
7 T . crème fraîche (you may substitute sour cream)
7 T milk
12 oz cherries, preferably pitted (if you decide to leave the cherries whole, be sure to warn people that are going to eat it so that they don’t accidentally choke or crack a tooth)
1 tsp vanilla extract
Preheat the oven to 350 degrees F. Butter and flour a 7 1/2″ x 4″ baking dish. Whisk the eggs with the sugar and salt until pale yellow and thick. Sift and fold in the ground almonds and flour, then stir in the Crème fraîche, milk, and vanilla extract. Scatter the cherries in the prepared baking dish, spreading them evenly. Pour the batter over the cherries and bake for approximately 40 minutes, or until golden brown and set in the middle.
Test doneness with a wooden skewer or cake tester; if the skewer comes out clean, you’re all set.
You can substitute any soft fruit or berries of your choice in the clafoutis – your imagination is the limit!
