Why, it’s clafoutis!
A traditional French dessert that’s a cross between a dutch baby (eggy pancake) and a cake. Plus, it’s fun to say and even more fun to eat. Bring it to a fancy schmancy dinner party to impress moms and cute boys alike. It puffs up all pretty in the oven and once out, sinks a bit in the middle, kinda like a delicious cherry flavored souffle. It’s yummy.
Oh, and wear your favorite apron while baking. Preferably striped. And preferably in heels.
adapted from Gourmet
1 lb cherries, pitted
1/2 cup sugar
1 cup milk (I used almond milk)
4 T melted butter
1 vanilla bean, scraped
1/2 cup flour
1/4th tsp salt
Preheat oven to 400 degrees.
Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.
Serve alone or with vanilla bean gelato.