Cherry Clafloutis

Dutch Oven Cherry Clafoutis

12 ounces fresh or frozen sweet cherries

2 large eggs

¼ cup sugar

½ cup whole milk

1 teaspoon vanilla extract

½ cup flour

Butter for the Dutch oven

Prepare charcoal for grilling. I prefer to start them in a chimney starter and heat them until they are hot and ashy. Build your fire up so it is very close to the cooking grate.

Butter the sides and bottom of a 5-quart Dutch oven. Use a cast-iron Dutch oven. You are going to put this in the fire - you do not want to use a fancy enameled pan for this.

For fresh cherries, rinse and pit them. For frozen cherries, thaw them and drain off the juice. Spread the cherries evenly over bottom of the Dutch oven. In bowl, whisk the eggs and sugar together until they are frothy. Add the milk, vanilla and flour and whisk until you have a smooth batter. The batter should be about the consistency of pancake batter. Pour the batter over the cherries.

ON THE GRILL: Place the Dutch oven over the coals and place 20 to 25 hot coals on top of the oven. Cook covered for 25 minutes. Remove the lid and cook another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.

Let it stand for a half-hour before removing it from the pan. Dust it with powdered sugar, slice it and serve plain or with a scoop of ice cream. It is best served slightly warm.


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