Clafoutis is similar to one whole pancake. One of the easiest desserts that works with any fruit. The batter can be prepared in the evening, and cooked in the morning. I tried skillet-baked cherry clafoutis, just like an omelet. If you lack time, that could be a good option.
300 g cherries, pitted, drained (fresh/frozen/canned)
2 apples, peeled, cored and sliced
1 teaspoon cinnamon
1/2 cup sugar
1 cup milk
1 teaspoon vanilla essence
125 g all-purpose flour
1/4 teaspoon salt
icing sugar for dusting
- Preheat the oven to 200°C/400°F. Lightly grease baking dish with oil (Ø 17cm and 8cm deep, or Ø 25cm) . Mix fruit with cinnamon. Arrange cherries and apples over dish base (mix cherries with a teaspoon of corn starch if they are too juicy).
- Beat the eggs and sugar (using a stand/hand mixer or wire whisk). Add milk, vanilla, salt and flour. Stir until well combined. Pour batter evenly over the fruit. Bake until the edges browned, about 30-35 minutes (it will puff, but later will set again). Generously dust with icing sugar. Scatter cherries or any other berries on top, if preferred. Clafoutis best served warm or hot.