Cherry Clafoutis

🧂 Ingredients

• 3 large eggs
• 1/2 cup of granulated sugar

  plus 1 teaspoon for sprinkling
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons of bourbon

  sub with 1/4 teaspoon almond extract or vanilla extract
• Pinch of salt
• 2 cups whole pitted sweet cherries

  fresh or frozen
• 1 tablespoon unsalted butter

  for greasing
• Powdered sugar

  for dusting

Instructions

• 1 Grill: Set up for an indirect heat of 350 degrees F.
• 2 Pellet smoker: Preheat to 350 degrees F. Use apple, cherry, or maple wood
  pellets for this recipe.
• 3 Oven: Preheat oven to 350 degrees F.
• 4 In a medium-sized mixing bowl, whisk together eggs with sugar.
• 5 Next, whisk in the milk, vanilla extract, and bourbon (if using).
• 6 Slowly whisk in flour and salt until the batter is smooth. Set aside.
• 7 Grease the cast-iron skillet evenly with butter. Sprinkle a little sugar over
  the buttered surface for an added boost of caramelized flavor.
• 8 Arrange the cherries in the skillet. Use them whole, whether fresh or frozen.
  (If frozen, no need to thaw; they will cook through during baking.)
• 9 Gently pour the batter over the cherries, making sure that they are evenly
  coated.
• 10 Place the skillet on the grill grates (indirect side, if using a traditional
  grill), close the lid, and cook for 30 minutes until set up and golden brown on
  the top and edges. If using an oven, bake for the same duration.
• 11 Remove from the heat, and let the clafoutis cool. It will deflate as it cools.
• 12 Plate your desired amount and dust with powdered sugar before serving.

Nutrition Info