Cherry apple clafoutis

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.

       Ingredients

300 g cherries,  pitted, drained (fresh/frozen/canned)
2 apples, peeled, cored and sliced
1 teaspoon cinnamon
3 eggs
1/2 cup sugar
1 cup milk
1 teaspoon vanilla essence
125 g all-purpose flour
1/4 teaspoon salt
icing sugar for dusting

       Method

• 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.

             Bon Appétit!