Dessert
Cherry clafoutis
- Preparation time
- 50 min
- Servings
- serves 6
Ingredients
serves 6
- Cherries — to buy500 g
- Egg — to buy4
- Sugar — to buy120 g
- Flour — to buy100 g
- Milk — to buy400 ml
- Salt — to buya pinch
Preparation
Preheat the oven to 180°C (350°F) and generously butter a baking dish.
Spread the cherries (pitted or not, the traditional way — with the pit, they keep more juice and a slight almond flavor) over the bottom of the dish in an even layer.
Whisk the eggs with the sugar and a pinch of salt until the mixture lightens slightly, then add the flour little by little, whisking to avoid lumps.
Gradually pour in the milk, still whisking, to get a smooth, runny batter like a thick crêpe batter.
Pour the batter over the cherries and bake for 30-35 minutes, until puffed, golden and just barely wobbly in the center.
Let cool for at least 10 minutes before serving — it holds together better warm than piping hot.