A clafouti is commonly made with unpitted cherries, as the pits add an almond flavor. Try our version with pitted cherries and almond extract, and you can save on the dental work!
2 egg whites
3/4 cup skim milk
1/2 cup spelt flour
1/4 tsp fine sea salt
1/2 tsp pure almond extract
1/4 cup organic evaporated cane juice, divided
Olive oil cooking spray
30 cherries, pitted
Preheat oven to 425°F.
In a blender, combine eggs, egg whites, milk, flour, salt, almond extract and all but 1 tbsp cane juice.
Mist a 9-inch ovenproof skillet with cooking spray and place on medium-high heat. Add cherries to skillet and sprinkle with remaining 1 tbsp cane juice. When cane juice has just begun to melt, about 45 seconds, pour prepared batter over cherries. (Since skillet is on stove top, batter will immediately begin to set.) Transfer skillet to oven and cook for 20 minutes, until set in center. Serve warm.
Soufflés can be individual-sized, made in small ramekins, or big enough to serve a crowd. Ours are the former. You can prepare them up to 4 hours in advance through Step 4, then hold them in the refrigerator (uncovered) until you’re ready to bake. In the case of early prep, add 5 to 7 minutes to cooking time.