Cherry Buttermilk Clafoutis Recipes

CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch round or oval baking dish. (I use a pie dish.)
• Arrange cherries evenly around on bottom of dish.
• In a blender, add all remaining ingredients: eggs, sugar, milk, flour, vanilla, almond extract and salt. Blend until smooth.
• Pour the batter over the cherries and sprinkle with the 2 Tablespoons sugar.
• Bake just until custard is set, about 35-45 minutes.
• Clafoutis is delicious served warm, room temp or cold.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
• Arrange cherries in a single layer on bottom of pan. Set aside.
• In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
• Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with powdered sugar and serve.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
• Arrange the cherries in a single layer on the bottom of the pan. Set aside.
• In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
• Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with confectioners' sugar and serve.