• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

CLAFOUTIS PREPARATION

• Wash your cherries under cold water. Pat them dry. Remove the pit. Set aside on a kitchen towel (This will allow the towel to absorb the extra liquid).
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk together the all-purpose flour, almond flour, sugar and sea salt. Make a well, add the eggs one at a time. Gently start mixing inwards going outwards with your mini whisk. Add the milk, heavy whipping cream, cooled melted butter and almond extract. Mix until it is all combined.
  
• Arrange your cherries at the bottom of your Medium Round Mold.
  
• Pour the clafoutis batter on top.
  

BAKE!

• Bake for 40 minutes at 400F/200C. (Every oven heats differently, monitor your clafoutis from 35min).
  
• Once your Cherry Almond French Clafoutis is out of the oven, let it cool down completely in the mold. Cover with a plastic wrap and refrigerate for at least a couple of hours. Then, Unmold, Serve and Enjoy! Bon Appétit!