Name: Cherry Clafoutis
Ingredients: 3 eggs; 1/2 cup granulated sugar; 1 teaspoon salt; 1/2 cup all-purpose flour; 1 cup milk; 1 tablespoon butter, (softened); 3 cups pitted sweet cherries; Confectioners' sugar for serving

Shop Ingredients

How this works

Cherry Clafoutis

This custardy dessert, similar to a German pancake, is an excellent way to enjoy all sorts of fruit in season.

Course: Breakfast

Keyword: cherry, grilling, pancakes

Servings:

Author: Mark Bittman

Ingredients

3 eggs
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup all-purpose flour
1 cup milk
1 tablespoon butter, softened
3 cups pitted sweet cherries
Confectioners' sugar for serving

Instructions

Whisk the eggs and granulated sugar together in a medium bowl until thick. Add the vanilla and salt. Whisk in the flour; don’t worry if you see little bits of it in the batter. Beat in half the milk until combined, then the rest. Refrigerate the batter until you’re ready to use it.
Coat the inside of a 10-inch cast-iron skillet with the butter. Pour the cherries into the pan in a single layer. Leave at room temperature until you are ready to bake the clafoutis.
If using a gas grill, heat it for medium-high direct cooking. The grill temperature should be 500° to 600°F; it could mean all the burners are on medium or medium-low depending on your particular grill. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to bake.
Pour the batter over the cherries and give the pan a little shake to even everything out. Put the pan on the grill directly over the fire. Close the lid and bake for 7 minutes, then check on its progress. If the pudding seems to be browning too fast, turn the heat off under the pan and turn it up on the other burners for a gas grill, or move the pan to a cooler part of the charcoal grill. Continue to bake, checking every few minutes, until the edge puffs up and pulls away from the pan and the center is set, 3 to 12 minutes more, depending on how hot the fire is. Carefully transfer the pan to a rack and let cool for a few minutes. Sift a little confectioners’ sugar over the top, then cut into wedges or spoon out of the pan and serve.

Notes

Adapted from How To Grill Everything © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Available now from HMH Books & Media. Reprinted by permission of HarperCollins Publishers. All rights reserved.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Comments

5 from 1 vote