Best 4 Cherry Buttermilk Clafoutis Recipes

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
• Arrange cherries in a single layer on bottom of pan. Set aside.
• In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
• Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with powdered sugar and serve.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
• Arrange the cherries in a single layer on the bottom of the pan. Set aside.
• In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
• Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with confectioners' sugar and serve.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.
• In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.
• Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.