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A classic French favourite from Vancouver's Flourist Bakery.
Recipe by Janna Bishop and Shira McDermott from Flourist Bakery.
We like using simple desserts like this traditional French clafoutis to let the flavour of whole-grain flours shine in. Summer berries or sliced stone fruit can be substituted for the cherries.
½ cup whole-grain einkorn flour
¼ cup sugar
Pinch of salt
3 tbsp butter, melted
Zest of 1 lemon
½ cup whole milk
2 cups cherries, stemmed and pitted
Confectioner’s sugar (optional)
Preheat oven to 350°F. Generously butter a 9-inch gratin dish or pie plate. If using a cast iron pan, place it (unbuttered) in the oven to warm up.
In a bowl, whisk together einkorn flour, sugar and a pinch of salt. Whisk in eggs, melted butter and lemon zest until smooth. Add milk and whisk until light and airy—this should take a few minutes. Pour batter into prepared dish and scatter cherries on top. (If using cast iron, 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 before pouring the batter.)
Bake for 30 minutes until set and golden. Let cool slightly before slicing and serving. If you like, dust the top with confectioner’s sugar.
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