Cherry Clafoutis

  • 1 tablespoon unsalted butter, room temperature
  • 1 1/4 cup milk
  • 6 tablespoons sugar
  • 2 tablespoons kirsch
  • 1 tablespoon vanilla extract
  • 6 eggs
  • Kosher salt, to taste
  • 3/4 cup flour
  • 3 cups black cherries, preferably un-pitted, but pitted ones are ok
  • Powdered sugar, for dusting
  • Pre-heat the oven to 425 degrees F. Grease a 9" cast iron skillet or baking dish with butter; set aside. Combine sugar, milk, kirsch, vanilla, eggs and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
  • Pour batter into greased skillet, then distribute cherries evenly over the top. Bake until skewer inserted into the center comes out clean and a golden brown crust has formed on top and bottom of Clafoutis, about 30 minutes. Dust with powdered sugar before serving. Serve warm.