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Ever try Cherry Clafoutis, the popular French dessert made with cherries and crêpe-like batter? Unlike a traditional custard, clafoutis contains flour making the texture somewhat dense, and the thicker batter ensures that any juices that escape from the cherries are well-contained.

Someone posted this how to video to Facebook and I was pleasantly surprised to find that I had all of the required ingredient and, since Jacob is back and loves my cooking, I’ve got my motivation! Here we go.

You will need:
21 oz cherries
1 tbsp. butter
4 eggs
1/2 cup sugar
1 and 1/4 cup flour
pinch of salt
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup milk
1/8 cup melted butter

Here’s how:
First comes the annoying part: pitting the cherries. Check out the video for the recommended technique but I used a straw which worked pretty well once I got the hang of it. Phew…

Use the butter to grease a quiche pan, or any round baking dish. Don’t forget the edges!

Sprinkle a generous tablespoon of sugar into the greased pan, und carefully shake so that the sugar is distributed evenly, even on the edges. Now add your pitted cherries.

In a separate bowl, add the eggs, the remaining sugar, and the salt. Mix well.
Add the flour, vanilla extract, almond extract, melted butter, and milk to the egg mixture. Beat until smooth.
Pour the mixture evenly over the cherries and bake for 45 minutes at 350°F until golden brown.

Sprinkle with powdered sugar and serve!