Tricky question! Frozen cherries typically work for this recipe, but I always thaw and allow them to “drain” on paper towels before using them. Fruits such as strawberries and raspberries typically turn to mush once thawed, so I would advise against their usage.
Baking tips:
This recipe works for one large clafoutis : use a 8 to 9 inch circular pie dish or skillet and bake for 1 hour. For individual portions, use 8 individual (1-cup) baking dishes or ramekins and bake for 40 minutes instead.
Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
Make sure you use 2% or whole milk (no skimmed or fat-free).
This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
I like to add 1 tablespoon of Kirsch (sour cherry liquor) to my batter to boost the cherry taste – but this is optional.
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