Cherry Clafoutis

What to do with all of those cherries?!!! Well let me tell you about one idea that I came across. Cherry Clafoutis "cla-foo-tee". The only thing that would have made this recipe prep easier is if I had a cherry pitter. (my fingers seem to be died a dirty red color LOL)

Preheat oven to 350 degrees.

In a blender, blend on high for 1 minute:

1 1/4 C milk

1/3 C sugar

3 eggs

1 TBSP vanilla extract

pinch of salt

1/2 C flour

pour 1/4 inch of batter into a pie plate or baking dish. If a pie plate is used, make sure it is a deep dish! Set the dish on your stove top on a medium heated burner for 1 to 2 minutes to allow to set just a bit.

Add halved and pitted cherries to the top of the batter in pan, then sprinkle with 1/3 C sugar. Pour remaining batter over cherries and sugar. Smooth top and bake for about an hour until it is puffy and browned. Clafoutis is done when knife in center comes out clean.

Serve warm with ice cream or whipped topping. YUMMY