This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
4 large eggs
½ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
Zest of 1 lemon
2 tablespoons melted butter
¾ cups all purpose flour
2 cups cherries, pitted and halved
Powdered sugar for dusting
1. Preheat oven to 350°. Butter and lightly flour a 9-inch round pie dish or cast iron pan. Reserve.
2. In a food processor, combine the eggs, sugar, salt, milk, lemon zest and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can also mix the ingredients by hand.)
3. Pour the batter into the prepared dish. Top with the cherry halves, placing them cut side up. Bake in the preheated oven for 45 minutes to 1 hour or until the custard is just set. A knife poked in the center should emerge relatively clean. Remove from the oven and let cool 20 minutes, then run a knife around pan sides to loosen clafoutis. Dust the top with powdered sugar; cut into wedges and serve.