Rando Tuesdays: Fake Frugality Continued – Quick Cherry Clafoutis

In my ongoing attempt to rid myself of various cans of fruit pie filling and find the perfect crumble, I present to you Quick Cherry Clafoutis.

A clafoutis is like crepe batter poured over fruit and baked. The batter sinks all the way down through the fruit and puffs up like a dense pancake. It is French, and it is yummy. One suggestion, I tried to rid the cherries in the filling from as much of the goo as I could. Clafoutis is better made with fresh fruit, probably, but this recipe is by no means substandard.

Salut,

L

Quick Cherry Clafoutis

1 21 ounce can of cherry pie filling

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

2 large eggs

2 tablespoons (25 grams) sugar

3/4 (180 milliliters) milk

1/2 teaspoon vanilla extract

Preheat the oven to 400° F.

Dump the cherry pie filling into a bowl, the transfer cherries to another bowl with to separate them from as much of the gel as possible. A little will still cling on, but that is ok, I guess. It is my recipe, after all. Combine the rest of the ingredients in a food processor and blend until well mixed.

Spread separated cherries in the bottom of a 9-inch cast-iron skillet, and pour prepared batter over top of the cherries.

Bake in the middle of the oven for 40 minutes, checking at 30 minutes. clafouti is ready when the edges are golden and knife inserted in the center comes out clean. Serve warm, with whipped cream or ice cream.

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