French Clafoutis

A classic French dessert from the Limousin region. I like it for breakfast or in the afternoon with a cup of coffee or tea. Traditionally made with pitted cherries, you can use other fruit as well such as berries.

1 Tbsp Unsalted Butter, room temp

4 Large Eggs, room temp

1 Cup Whole Milk

2/3 Cup All Purpose Flour

3/4 Cup Sugar

1 tsp Vanilla

1 Cup Cherries, fruit or berries

Method: Preheat oven to 400*

Grease a 10 inch skillet with butter (Cast iron or Le Crueset pan)

In a blender - combine the eggs, milk, sugar, flour and vanilla. Mix on high speed until a smooth batter forms, about 30 seconds. Pour 1 cup of the batter in the prepared skillet and bake x 7 minutes. Remove the skillet from the oven and arrange the fruit over the batter (pre-baking part of the batter helps to keep the fruit from sinking to the bottom). Gently pour the remaining batter over the fruit, taking care not to dislodge them.

Return the skillet to the oven and bake until the clafoutis is golden and puffed and the tip of a knife inserted in the center comes out clean. Approx. 25-30 minutes. Let cool slightly. Enjoy!