Someday I’ll start a blog dedicated to mid-afternoon snacking. Until then, I’ll post this recipe for cherry clafoutis. This one is so easy to make and I tweaked it so there is less sugar – but if your cherries are on the sour end you might want to add 1 or 2 tablespoons more sugar to balance. It’s a great dish if your cherries have been in the fridge a couple days past their prime. The result is an eggy, fruity, cobblery dessert that is great with morning coffee or after dinner.
The batter is a thin flour & egg mixture, marginally thicker than crepe batter. Be sure to sift your flour to minimize clumping with the milk and egg, and incorporate slowly letting wet ingredients take it up at their own pace. Liberally butter and dust your baking pan with flour, or use a non-stick pan.
Each bite releases tarty cherry deliciousness, wrapped in sweet pillowy cake.