Cherry Clafoutis
I call clafoutis a cross between a flan and a pancake. A dish is filled with fruit, a pancake-like batter is poured over the top and the mixture is baked until golden and firm, then sprinkled with powdered sugar.
In France, clafoutis is traditionally made with cherries and it is customary to use unpitted cherries. The pits are thought to add flavor to the batter. Also, unpitted cherries don’t bleed into the batter. Even better, I’ve observed that when the dish is made with unpitted cherries, people eat dessert slowly, savoring each bite, leaving the pits on the plate as if eating a bowl of fresh ripe cherries. Of course, you must remember to tell your guests that the cherries have not been pitted, and if young children will be eating this, you might want to dispense with tradition.
Toss cherries with kirsch and 2 tablespoons granulated sugar in bowl. Let sit 30 minutes.
Drain liquid from cherries and combine with milk and yogurt. Beat eggs with seeds from vanilla bean in bowl of electric mixer, or with whisk, and add 4 to 6 tablespoons granulated sugar, depending on sweetness of fruit. Slowly beat in flour. Add milk mixture and dash salt. Mix together well. (Ingredients can also be combined in blender and mixed at high speed.)
Arrange cherries in greased 10-inch or 10 1/2-inch ceramic tart dish or clafoutis dish. Pour in batter.
Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Cool slightly on rack. Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.
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