Cherry clafoutis

Cherry clafoutis was a classic of our children’s snacks. And if I publish a recipe today, it is not nostalgia, but simply because it is a good dessert, easy to cook.

Cherry clafoutis
Cherry clafoutis

The recipe is simple, mainly consists of pancake batter and cherries. Other stone fruits, such as apricots, cherries or plums, can also be used, but the classic recipe calls for unpitted cherries!

Cherry clafoutis

Ingredients: 500 g cherries, 3 eggs, 50 g butter, 1/4 liter milk, 75 g flour, 120 g sugar, 1 pinch of salt

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Mix the whole cherries with half of the sugar in a buttered cake pan.

Melt the butter over low heat.

Beat the  eggs with the remaining sugar almost white, add the flour and beat until you have a dough without lumps. Beat the butter and then the milk in the dough.

Pour the dough over the cherries and bake the clafoutis in the preheated oven at 180 ° for 40 minutes.

Pierce the dough with a knife: it should come out almost dry.

Be careful when cooking, overcooked clafoutis will be too compact.

Make sure to use whole cherries that are not pitted. Spitting out the stones is part of the charm and adds flavor to this tasty dessert!

Another thing that has nothing to do with this dessert: I still have not translated enough recipes. I hope to get to work there soon.

The French version of this blog is available  here.

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