Clafouti is a cross between a baked pancake and a custard-style cake. To evenly distribute the cherries, start with a very thin layer of batter speckled evenly with dried and fresh cherries. Bake for a few minutes to set then add the remaining batter and cherries. A cast-iron skillet works great for this recipe though you can also make it in a 9-inch cake pan with two-inch sides.
DOOR COUNTY CHERRY CLAFOUTIS
Developed in southern France, clafoutis can also be prepared with pitted Bing cherries.
1 tablespoon unsalted butter, softenened
2 tablespoons Grand Marnier, Krischwater or cognac – divided
¼ cup dried cherries, dried cranberries or golden raisins
1 ¼ cups whole milk
¾ cup sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
¾ cup flour
2 cups pitted Montmorency cherries
Preheat oven to 375 degrees. Grease a 9-inch cast iron skillet with the softened butter. Set aside.
Place the dried fruit in a small bowl. Toss with 1 tablespoon of the Grand Marnier and set aside.
Combine the milk, ½ cup sugar, remaining Grand Marnier, vanilla, eggs and a pinch of salt. Blend for a few seconds in a food processor or blender. Add the flour and blend for about a minute until smooth.
Pour a very thin layer of the batter in the prepared pan. Sprinkle the dried fruit and half the cherries around the batter and place in the oven. Bake for 8 minutes to set the fruit.
Pour the batter into the cast iron skillet and sprinkle clafoutis with remaining cherries. Sprinkle top of the clafoutis with the remaining sugar. Bake until a toothpick inserted into the center of the batter comes out clean and the crust is golden brown….about 35 to 40 minutes. Remove from the oven and let cool for 20 minutes. Dust with powdered sugar before serving.
Serve with whipped cream or vanilla ice cream.