Chef Kelly's Cherry Clafoutis Recipe
Serves 4
ingredient
¼ cup all-purpose flour
¼ cup almond meal/flour
¼ cup sugar
¼ teaspoon cinnamon
A pinch of kosher or sea salt
3 eggs
2 tablespoons kirsch
1 cup whole milk
1½ cups fresh cherries, pitted and halved
Confectionery sugar (for dusting)
1/3 cup crème fraîche or sour cream
map
Preheat oven to 375°F. Sift all-purpose flour into a medium bowl. Combine almond flour, sugar, cinnamon and salt.
In a separate medium bowl, whisk eggs, kirsch, and milk until well combined. Add about 1/3 of the egg mixture to the flour mixture. Whisk to form a paste. Gradually add remaining egg mixture. Mix until well combined. If it is thin, add more flour little by little until the batter is uniform, like a cake.
Spread fruit evenly into 8-inch cake pan. Pour the batter into a strainer and spread the batter evenly over the fruit.
Bake until the edges are puffed and browned and the center is set, about 15 minutes. Take it out of the oven and let it cool slightly. The clafoutis will shrink slightly as they begin to cool.
Using a fine-mesh sieve, sprinkle the clafoutis generously with confectioner's sugar. Serve warm with whipped cream or sour cream.