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Pop this bubbly, custardy cherry clafouti into the oven midmeal and 30 minutes later, take your bows.
Ingredients:
Serves 12- 2 tablespoons unsalted butter , melted and cooled, plus more for greasing
- 2 cups fresh or frozen, unthawed cherries , pitted
- 1/3 cup granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Confectioners' sugar , for dusting
Preheat oven to 350°. Grease a 9-inch, deep-dish pie plate. Fill with cherries.
In a blender, combine sugar, eggs, milk, flour, salt and butter until smooth. Pour batter over cherries in prepared pie plate.
Bake until puffed and golden, about 30 minutes. Dust with confectioners' sugar. Serve hot.
In a blender, combine sugar, eggs, milk, flour, salt and butter until smooth. Pour batter over cherries in prepared pie plate.
Bake until puffed and golden, about 30 minutes. Dust with confectioners' sugar. Serve hot.
