A clafoutis is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert. Note: warn your guests so no one eats a pit in error. The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Ingredients
3½ Pounds Ripe Cherries, washed
5 Large Eggs
¾ Cup Milk
¾ Cup Crème Fraiche, or heavy whipping cream
1¼ Cups Sugar
¾ Cup Flour
2 Tablespoons Vanilla Sugar (vanilla extract will change the color)
1 Pinch Salt
Butter and Sugar to coat the pan
Instructions
Butter the pan (preference is in clay but a glass dish will work)
Coat with a bit of sugar and discard the excess
Remove the stocks from the cherries (not the pits) and put them in the pan
Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
Bake at 350 degrees F for about 40 minutes
Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
Sprinkle sugar on the top when you take it from the oven
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2017/05/claufoutis-aux-cerises-recipe-cherries