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Cherry Clafouti (Food Processor)
by Judith Finlayson & George Geary
Serves 4 / Vegetarian
This is a particularly easy-to-make version of clafouti, which is basically a fruit pancake that is often served as a dessert in French bistros. Eaten warm it is comforting and delicious.
• Preheat oven to 375°F (190°C)
• 6-cup (1.5 L) baking or gratin dish (about 2 inches/5 cm deep) or a small glass pie plate, greased
1 can (14 oz/398 mL) pitted cherries in syrup, drained (about 11⁄3 cups/325 mL)
2 eggs
1⁄2 cup milk 125 mL
1⁄4 cup granulated sugar 60 mL
3 tbsp all-purpose flour 45 mL
2 tbsp butter, melted 30 mL
1 tsp grated lemon zest 5 mL
1 tsp almond extract 5 mL
Pinch salt
Confectioner's (icing) sugar
1. Spread cherries over bottom of prepared dish.
2. In work bowl fitted with metal blade, process eggs, milk, sugar, flour, butter, lemon zest, almond extract and salt until smooth, about 1 minute. Pour over cherries.
3. Bake in preheated oven until puffed and golden, about 25 minutes. Serve warm. Dust with confectioner's sugar just before serving.
Variations
Brandied Cherry Clafouti: Use brandied cherries instead of cherries in syrup. Use 2 tbsp (30 mL) of the brandy in the batter and reduce the quantity of milk by an equal amount.
Blueberry Clafouti: Substitute an equal quantity of blueberries for the cherries.
Tip: A 9-inch (23 cm) square baking or gratin dish (about 2 inches/5 cm deep) works perfectly for this recipe. If your baking dish is smaller, increase the baking time accordingly.
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Judith Finlayson & George Geary
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