1 (12 oz.) package frozen pitted black cherries, thawed
1/2 cup plus 1 Tbsp. sugar
3 large eggs
1 yolk of a large egg
1 cup all-purpose flour
Pinch of salt
1 teaspoon vanilla extract
1 1/2 cups milk
2 tablespoons confectioners' sugar, optional
How to Make It
Preheat oven to 425°F. Butter a 9-inch pie plate. Drain cherries; sprinkle with 1 Tbsp. sugar.
Whisk eggs and yolk together in a large bowl until blended. Add flour gradually, stirring constantly with a fork until incorporated. Stir in remaining 1/2 cup sugar, salt and vanilla extract. Slowly add milk, stirring, until mixture forms a thin batter.
Pour half of batter into bottom of pie pan. Bake until firm and set, about 10 minutes. Remove from oven and scatter cherries over batter. Pour remaining batter over cherries and return to oven. Cook until puffed, lightly browned and set in middle, about 25 minutes longer. Cool slightly on a wire rack. Sift confectioners' sugar over clafouti, if desired, and serve warm.
First, I sub'd blueberries, which was still good. I don't know if it was because I had never had clafouti before but I wasn't expecting the density of it. It was still good, don't get me wrong but it puffed up so nice in the oven then sunk down; I think like its supposed to. DEFinitely serve warm.