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Ingredients
⅔ cup milk
2 tablespoons melted butter
2 eggs
⅓ cup flour
¼ cup sugar
1 tablespoon kirsch
2 cups pitted fresh cherries
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 66 milligrams cholesterol; 166 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 33 milligrams sodium; 4 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
- Step 3
Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
- Step 4
Cool 30 to 45 minutes before serving.
Private Notes
Comments
@Sherry Or sub amaretto for the kirsch.
In the traditional French clafoutis you do not pit the cherries
If you've spent time in the US cherry capitals (Wisconsin, Michigan), you know there's nothing like a little almond with cherries. Add a teaspoon of almond extract to batter!
Definitely don’t pit them!
For me, the sweetness overcame all the other flavors. Next time I’ll likely substitute almond extract for the kirsch and double the vanilla. Baked it in a cast iron pan and that worked very well.
This didn’t work for me. Very stodgy and dense. I thought it would be a little lighter or puffy. Much preferred the buttermilk cobbler recipe.