Buttermilk Clafoutis with Bourbon

By Chef Murph K.T.

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Happy New Year’s to all!  May your dreams come true.  I love to make a Buttermilk Clafoutis in my cast iron pan, but you can use anything. It is so simple and great for New Year’s Day. Note: you can use any fruit that you have available. I also like to give it something more with a little bourbon for taste. I have even seen red wine or whiskey used. Whatever your taste, make it yours.  Send me your pictures and your variation. I am always interested and love the creativity.


Chef Murph

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    • 1/2 cup natural cane sugar, divided
    • 16 ounces sweet cherries, or any fruit
    • 3 eggs
    • 1 1/4 cups buttermilk
    • 1/3 cup almond flour
    • 2 tablespoons brown rice flour or all-purpose flour
    • 2 teaspoons vanilla extract
    • 2 teaspoons finely grated fresh ginger
    • Fine sea salt
    • Powdered sugar, for dusting
    • 2 shot glass of Bourbon or Whiskey
    1. Preheat oven to 375°. Grease a 9″ pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
    2. Soak the cherries in Bourbon for 20 minutes then arrange cherries in a single layer on the bottom of the pan. Set aside.
    3. In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, the remaining bourbon, and 1/4 teaspoon salt until smooth. Then pour evenly over fruit.
    4. Bake about 50 minutes, until golden brown around edges, and set in center. Test by inserting a toothpick in center; if it comes out clean, the clafoutis is ready.
    5. Allow to cool slightly, then dust with powdered sugar and serve.

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