Cherries are in season in northern Michigan. I buy them at roadside stands that pop up throughout the northwest lower peninsula. They come washed and bagged. I have to buy more than I plan to use, because I start eating them right away, yum. It’s a short season, but they are oh so good.

 

Easy Cherry Clafoutis
Print Recipe
Preheat oven to 400° F
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Easy Cherry Clafoutis
Print Recipe
Preheat oven to 400° F
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Ingredients
The stars of the show
  • 4 - ¾ cup ramekins
  • ½ tbsp butter room temperature
  • 8 oz pitted cherries you can substitute frozen pitted and thawed cherries
Dry ingredients
  • ¼ cup pancake mix don't use the complete mix, use the original
  • ¼ cup sugar
Faux buttermilk
  • ½ cup milk 1% or skim
  • ¼ cup ½ & ½ or heavy cream
  • ¾ tsp lemon juice or white vinegar
Wet ingredients
  • ¾ cup faux buttermilk real buttermilk can be used
  • 2 whole eggs at room temperature
  • 2 tbsp butter melted
  • ¼ tsp vanilla
Servings: people
Instructions
Prep work
  1. Preheat oven to 400°. To prepare ramekins, coat bottom & sides with room temperature butter. Put ramekins on baking sheet.
Mix ingredients
  1. Mix dry ingredients. Make faux buttermilk. Mix with wet ingredients. Incorporate wet & dry ingredients
  2. Pit cherries. Place about 8 large cherries per ramekin.
  3. Ladle over cherries in ramekins. Cherries can float - who knew.
Baking & serving
  1. Bake until puffed, and bubbly. Toothpick inserted into the center should come out clean, about 40 minutes. Let stand 5 minutes. Serve with vanilla ice cream, if desired. Caution - cherry's are very hot.
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