Cherry Buttermilk Clafoutis Recipes

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.
• In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.
• Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
• Arrange cherries in a single layer on bottom of pan. Set aside.
• In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
• Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with powdered sugar and serve.

BLUEBERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Place a layer of blueberries into the prepared baking dish.
• Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
• Arrange the cherries in a single layer on the bottom of the pan. Set aside.
• In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
• Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with confectioners' sugar and serve.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position.
• Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).
• In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
• Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.
• Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.

CHERRY CLAFOUTIS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
• In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
• Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
• Spread the cherries evenly in the pan. Pour the batter over the cherries.
• Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
• Dust the powdered sugar on top.
• Enjoy!