Easy Skillet Recipe: Dark Cherry Clafoutis & Cream

Since I featured steaks in a cast iron skillet yesterday for game day, I thought this recipe for Clafoutis (pronounced kla fou TEE) would be a good follow-up. Clafoutis is French, but don't be intimidated. It's simple and rustic, but can be very elegant. I've made it for a dinner party and also when camping! The batter puffs up around the fruit and the edges get browned and a little crusty; it's delicious. The texture is almost like an egg custard. So, get those cast iron skillets out and try this! You'll love it. I always serve it warm with a generous dusting of powdered sugar and a drizzle of heavy cream. It's a winner! You can make it with different fruit. I like it with pears or apples, too.

DARK CHERRY CLAFOUTIS

1 tablespoon butter

1 tablespoon vanilla

6 eggs

6 tablespoons sugar

1 ¼ cup milk

Pinch salt

¾ cups of flour

3 cups pitted cherries (don't get the canned cherries in heavy syrup. Use the 24.7 oz  bottle of Dark Morello Cherries in light syrup, if you can find them. Drain them well. Or you can use fresh*)

Powdered sugar

Preheat oven to 425 degrees. Generously butter the bottom and sides of a large cast iron skillet or baking dish. I love the presentation in the skillet, personally. Combine vanilla, eggs, sugar, milk, and salt in a food processor or blender. Blend for a few seconds until combined and then add the flour and blend until smooth, about 1 minute. (if you don't have a blender, you can just whisk until well combined, the sugar is dissolved, and batter is smooth)

Pour the batter into the skillet. Cover the top evenly with the well-drained cherries. Bake for about 30 minutes or until a toothpick comes out clean and the top is golden brown. Don't be tempted to open the oven during baking or the clafoutis may fall. Serve warm. Dust the top with powdered sugar or a drizzle of heavy cream, etc.   

*Using fresh fruit: Put the butter in the skillet and let it melt. Once it has, add about a pound of  fresh, pitted Bing cherries to the butter and let them cook to soften for about 3 minutes. Sprinkle with 2 tablespoons granulated sugar and stir until the juice thickens into a syrup. Pour the batter over the fruit and bake as directed above.