Skillet Cherry Clafoutis Food

SKILLET CHERRY CLAFOUTIS

Steps:

• Wash and pit the cherries; set aside.
• Preheat the oven to 375°F.
• Separate the eggs.
• Beat the egg yolks and sugar on medium-high for about 8 minutes.
• Lightly beat the egg whites in a separate bowl; set aside.
• Slowly and individually, add the flour, extract, salt, and heavy cream to the egg mixture; beat until combined.
• Add the egg whites, beat until combined.
• Coat the skillet in the softened butter.
• Toss in skillet in the oven for 5 minutes to heat up.
• Add the cherries to warm skillet and then sprinkle the lemon zest over the top.
• Pour the batter over the zested cherries; smooth to make even.
• Bake for 30-35 minutes, or until a toothpick comes out clean.
• Allow to rest for a 3-5 minutes.
• Dust with powdered sugar, slice, and serve.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 425 degrees F
• Wash the cherries, remove the stems and pits.
• In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.
• In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
• When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
• Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
• Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
• Do not open the oven door until the end of the baking time or it may collapse.
• Dust with icing sugar and serve immediately.