Clafoutis Cerises

I loved cooking with Kristin and Patrick when they were little. We usually baked - one got to lick the spoon and the other the bowl. I have fond memories of how proud they were with their dish and how excited they were to share it with their dad.

Claudine Pépin cookbook, Kids Cook French, is delightful with beautiful and whimsical  illustrations by her famous father, Jaques Pépin. The recipes in this book are an introduction to the classic French dishes, pleasing to both adults and children.

Clafoutis is simple to make and when baked has a luscious creamy texture. Your guests will be impressed, no matter what age they are.

                                                                Clafoutis
                                                            Adapted from

                                                         Kids Cook French
                                            Les Enfants Cuisinent à Français

Ingredients

1 tablespoon unsalted butter
2 eggs
2 egg yolks
1/2 cup all-purpose flour
4 tablespoons sugar
1/2 teaspoon kosher salt
1 1/ 2 cups heavy cream, divided
1 teaspoon vanilla extract
8 ounces cherries (frozen)

Preparation 
Preheat the oven to 375 degrees F. Coat a 9 - inch pie pan with the butter.

Beat together the 2 eggs and 2 egg yolks as you would an omelet.
Combine the flour, sugar, and salt in a medium mixing bowl.
Add 3/4 cup of the cream to the dry mixture and whisk until smooth.

Add the remaining cream and mix.

Stir in the eggs, egg yolks, and vanilla.  Whisk until smooth.

 
Pour the batter into the buttered pie dish and arrange the cherries evenly in the batter. Place the pie dish on an ovenproof tray and bake for approximately 40 minutes until puffy and golden brown on the edges.

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