Cherry Clafoutis

Author Notes: From David Lebovitz, a marshal of French desserts, comes the simplest and fastest treat on this list: clafoutis, a puffed, pancake-y fruit dessert that I might call the French cousin of the Dutch baby. 

David Lebovitz's Cherry Clafoutis

Serves 8

• 1 1/4pounds (570 grams) sweet cherries
• 3large eggs, at room temperature
• 1/2cup (65 grams) all-purpose flour
• 1teaspoon vanilla extract
• 1/8teaspoon almond extract (otpional)
• 1/2cup (100 grams) plus 3 tablespoons (38 grams) sugar, divided
• 1 1/3cups (330 milliliters) milk
• Softened butter, for preparing the baking dish

1. Heat the oven to 375° F (190° C). Grease a 2-quart shallow baking dish liberally with butter.
2. Stem and pit the cherries and lay them in a single layer in the baking dish.
3. Working with a stand blender or an immersion blender and a bowl, blend the eggs, flour, extracts, 1/2 cup sugar, and milk together until smooth.
4. Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.
5. Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean after about 45 minutes. Serve the clafoutis warm, at room temperature or cold. It can be made up to a day in advance and refrigerated overnight.

https://food52.com/recipes/71581-david-lebovitz-s-cherry-clafoutis