We like using whole grain flours to let their flavour shine in simple desserts like this traditional French clafoutis. Summer berries or sliced stone fruit can be substituted for the cherries.
French Cherry Clafoutis
1/2 cup (66g) Flourist Whole Grain Einkorn Flour
1/4 cup (50g) sugar
pinch of salt
3 tbsp (60g) butter butter, melted
Zest of 1 lemon
1/2 cup whole milk
2 cups (310g) cherries, stemmed and pitted
Confectioner's sugar (optional)
Preheat the oven to 350°F. Generously butter a 9 inch gratin dish or pie plate. If using a cast iron pan, place it in the oven to warm up.
In a bowl whisk together Flourist Whole Grain Einkorn Flour, sugar and a pinch of salt. Whisk in eggs, melted butter and lemon zest until smooth. Add milk and whisk until light, this should take a few minutes. Pour batter into prepared dish and scatter cherries on top. For the cast iron pan, remove from oven with oven mitts and melt a pat of butter in the centre. Use a pastry brush to brush the melted butter on the bottom and along the sides of the pan.
Bake for 30 mins until set and golden. Let cool slightly before slicing and serving. Option to dust with confectioner's sugar on top.