Cherry Clafoutis

By mirelsonp

Recipe source: Saveur
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crepe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill." And fill it does—not least because it's so good that one's tendency is to ask for seconds and thirds. –Corinne Trang

Ingredients

• 1 tbsp. unsalted butter, softened
• 1 1⁄4 cups milk
• 6 tbsp. sugar
• 2 tbsp. kirsch
• 1 tbsp. vanilla extract
• 6 eggs
• Kosher salt, to taste
• 3 ⁄4 cup flour
• 3 cups black cherries, pitted or unpitted
• Confectioners' sugar, for dusting

Details

Adapted from saveur.com

Preparation

Step 1

Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.