Clafoutis is an easy French dessert (or breakfast dish) that’s perfect for using up summer fruit.  Use whatever fruit you have on hand — cherries are classic — whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike.  Clafoutis is traditionally make with unpitted cherries — supposedly the pits add a bitter, almond-esque flavor to the dish — but can be made with almost any tender fruit. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and sliced.   

Ingredients:

• 1 Tab unsalted butter
• 12 ozs fresh fruit, such as cherries, berries, or stone fruit
• 1 c whole milk
• 1/2 c  sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 c  flour
• 1 tsp salt
• Powdered sugar, for serving (optional)

Directions:

1. Heat the oven. Arrange a rack in the middle of the oven and heat to 400°.
2. Coat a ceramic tart pan or casserole dish with the butter and set aside. (You can also bake them in a glass baking dish.) 
3. Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced; set aside.
4. Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
5. Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses. Do not overmix.
6. Pour the batter into the prepared pan.
7. Top evenly with the fruit.
8. Bake until set, puffed, and light golden brown around the edges, about 50 minutes.
9. Place the dish on a wire rack and let cool for 15 minutes (the clafoutis will deflate).
10. Dust with powdered sugar if using, cut into wedges or scoop and serve warm.
11. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.

Serves:   6 – 8

Source:  Kitchn