Cheery Cherry Clafouti

Cheery.  Cherry.  Clafouti.

Happy words, right?

That's no false advertising, people.  Your belly will be happy indeed after a nice big scoop of this custardy cake.

I know it's silly, but because this dessert has a French pedigree I always assumed it would be fiddly, technique-y, and a real pain to make.  Au contraire!  It is plenty easy to whip up, just five minutes from start to oven.

The only problem?  Those dang cherry pits.  But thanks to the ever-helpful Internets, I found out how to take care of them quickly with the flat side of a chef's knife, garlic-style.  Just be sure to wear an apron and protect your table from the cherry juice fallout!

Cherry Clafouti
recipe from Leite's Culinaria
serves 8

1 tbsp unsalted butter
1 tbsp vanilla extract
6 large eggs
6 tbsp sugar
1 1/4 cups whole milk
pinch of salt
3/4 cup all-purpose flour
3 cups sweet cherries, pits and stems removed

1. Preheat your oven to 400F (200C).  Use the butter to generously grease a 9-inch baking dish, or a cast-iron skillet if you are going for rustic chic.

2. Add the vanilla, eggs, sugar, milk, and salt to a blender. Blend to combine, and then add the flour.  Blitz until the batter is smooth and a little foamy, about 1 minute.

3. Pour the batter into the buttered skillet and scatter the cherries on top.  Bake in the preheated oven for about 30 minutes, until the top is a deep golden and a toothpick inserted into the center comes out clean.

4. Enjoy it fresh and hot, that is when it is best.  (And how can you resist?)