Serious Eats: Recipes

Cherry Clafoutis

[Photograph: Sara Remington]

This custardy French classic is great for those days when you don't feel like rolling out a crust—just scatter the bottom of a cast-iron skillet with fruit, buzz the batter in a blender, and bake until browned and puffy.

Reprinted with permission from Plum Gorgeous by Romney Steele. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All Rights Reserved.

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