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Ingredients
⅔ cup milk
2 tablespoons melted butter
2 eggs
⅓ cup flour
¼ cup sugar
1 tablespoon kirsch
2 cups pitted fresh cherries
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 66 milligrams cholesterol; 166 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 33 milligrams sodium; 4 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
- Step 3
Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
- Step 4
Cool 30 to 45 minutes before serving.
Private Notes
Comments
@Sherry Or sub amaretto for the kirsch.
In the traditional French clafoutis you do not pit the cherries
If you've spent time in the US cherry capitals (Wisconsin, Michigan), you know there's nothing like a little almond with cherries. Add a teaspoon of almond extract to batter!
This didn’t work for me. Very stodgy and dense. I thought it would be a little lighter or puffy. Much preferred the buttermilk cobbler recipe.
Used 1 lemon’s zest and turbinado sugar on buttered pan and top which caramelized. YUM But was very wet and took more 55 minutes. Used bowl and whisk, why blender???
We made this with several substitutions after looking for an easy recipe, just what we needed for ingredients at hand. D’Anjou Pears instead of cherries, 1/2 and 1/2, instead of milk and homemade bourbon vanilla instead of kirsch. Added a pinch of salt and 1/4 tsp cardamom. Baked about 45 minutes in a casserole dish that was a little deeper than a pie dish (couldn’t find the pie dish after reorganizing recently LOL!). Garnished with creme fraiche that was slightly sweetened with honey. Definitely will make it again, maybe with apples next time. I liked that the recipe had only 1/4 c sugar and 1/3 c flour.