Fancy Bitch (not really) Cherry Clafoutis

Hello Strangers. I am back. Like Dixie rising from the dead on All My Churrin, here I am! So much has happened since I started this blog. First, the little sugar baby sweetie pie is now 14 and about to go to HIGH SCHOOL and I have enrolled in CULINARY School! Yes bitches. Its about to be on.

So lets reacquaint ourselves. Sort of a starting over. Hi. Im Jessica. I'm a straight up dessert whore. I admit it. I don't do gluten free, I don't do low fat and I don't do margarine. Get it? Got it? Moving right along.

Lets start off our new happy lives together with Cherry Clafoutis.

Yes that shit sounds fancy. But it really isnt. But if you want to look like your worldly, tell your peeps "yeah tonight I made a Cherry Clafoutis" and watch them swoon. Really, its a baked cherry pancake. That shit is easy peasy and since its summer cherrys are on the cheap.

I got this recipe from that bitch over there at eat live run. I hate this girl. I hate her in the way that really means I love her. My friend Mary is always posting her yummy recipes on my Facebook wall, and this one made me run to the fruit stand and get a pound of cherries and bring it on home on a WEDNESDAY night (gasp)! SO... here you have it. Fancy bitch Cherry Clafoutis courtesy of Eat Live Run who swiped that shiz from Gourmet Magazine.

1 lb cherries, pitted

1/2 cup sugar

1 cup milk (I used almond milk)

4 T melted butter

1 vanilla bean, scraped (yeah.. not happening on a weeknight, I used a tsp of vanilla extract)

4 eggs

1/2 cup flour

1/4th tsp salt

Directions:

Preheat oven to 400 degrees.

Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.

Time:

50 minutes

Now, a few things. This thing is going to puff up really pretty in the oven then deflate. The consistency is going to be like a mix between an eggy baked pancake (ever been to August in NYC?) and a custard. Its not super sweet. Its sweet enough to be delicious, but not so sweet that you have cotton mouth and frantically dig in the fridge for a glass of milk (not that there's anything wrong with that!)

Make this in your cutest vintage dress. Flip your hair out ala Patty Duke and put on your highest peep toe heels. Place on a cheesy cake stand on a cute vintage table and sit down eat, and feel muy grandcosa.