Clafouti makes a comeback cause it’s cherry season!
This delightfully simple little custard is so yummy when served cold with my iced coffee for breakfast.
I pitted a bag of cherries, but didn’t have any milk. My neighbor saved the day by delivering me a Mason jar of “borrowed” milk, so I doubled the recipe and gave her a dish. It’s fun to share!
Then we went to practice for our Rock Painting Band and enjoyed clafouti for dessert- after the ham and cheese Hawaiian rolls marinated in butter, Dijon, Worcestershire and onion.
Don’t worry, I served it with a salad that featured sprouted lentils and pepita. Now that’s a good day!