Cherry Clafoutis

This stunning French-inspired cherry clafoutis is filled with juicy cherries and a splash of bourbon, then infused with a kiss of smoke as it bakes on the grill.

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Course: Dessert

Cuisine: French

Keyword: Clafoutis

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 156kcal

Equipment

1 Cast-iron skillet (10-12 inches)
1 Grill or pellet smoker
Wood chips or pellets

Ingredients

3 large eggs
1/2 cup of granulated sugar plus 1 teaspoon for sprinkling
1 cup whole milk
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 1/2 teaspoons of bourbon sub with 1/4 teaspoon almond extract or vanilla extract
Pinch of salt
2 cups whole pitted sweet cherries fresh or frozen
1 tablespoon unsalted butter for greasing
Powdered sugar for dusting

Instructions

Grill: Set up for an indirect heat of 350 degrees F.
Pellet smoker: Preheat to 350 degrees F. Use apple, cherry, or maple wood pellets for this recipe.
Oven: Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, whisk together eggs with sugar.
Next, whisk in the milk, vanilla extract, and bourbon (if using).
Slowly whisk in flour and salt until the batter is smooth. Set aside.
Grease the cast-iron skillet evenly with butter. Sprinkle a little sugar over the buttered surface for an added boost of caramelized flavor.
Arrange the cherries in the skillet. Use them whole, whether fresh or frozen. (If frozen, no need to thaw; they will cook through during baking.)
Gently pour the batter over the cherries, making sure that they are evenly coated.
Place the skillet on the grill grates (indirect side, if using a traditional grill), close the lid, and cook for 30 minutes until set up and golden brown on the top and edges. If using an oven, bake for the same duration.
Remove from the heat, and let the clafoutis cool. It will deflate as it cools.
Plate your desired amount and dust with powdered sugar before serving.

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