Cherry Clafouti

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Cherry Clafouti

¾ cup all purpose flour, divided
2 cup pitted dark cherries (If using canned, drain well and pat dry)
4 large eggs
½ cup granulated sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
1 tablespoon lemon zest
2 tablespoon melted butter
2 tablespoon butter for pan
powdered sugar for dusting.

Preheat oven to 350°.

Butter a round 10" Pyrex pie pan and dust with 2 tablespoons of the flour. Add the cherries to the prepared pan, and make sure they are evenly distributed.

Combine the eggs, sugar, salt, milk, vanilla and lemon zest; stir or whisk until blended. Add the remaining flour, and whisk until smooth. Add the melted butter, and whisk to incorporate.

Gently pour the batter over the cherries. Bake for about an hour or until the batter has puffed and is golden brown.
Dust with powdered sugar before cutting and serving.

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