Clafoutis is a cake originating from the Limousin region of France. Traditionally, it is made with whole, unpitted cherries completely covered in a flan-like batter.
🌿🌟 Step-by-step cherry clafoutis preparation
â–¢ Ingredients:
â–¢ 100g flour
â–¢ 100g brown sugar
â–¢ 60g butter
â–¢ 1 pinch of salt
â–¢ 1 teaspoon vanilla extract
â–¢ 700g ripe cherries
â–¢ 2 eggs + 2 egg yolks
â–¢ 250ml milk (250ml)
â–¢ 1 packet vanilla sugar (optional)
â–¢ Preparation: 10 min
â–¢ Cooking time: 45 min
â–¢Instruction
🌟Step 1
Preheat the oven to 210°C (410°F). Quickly rinse the cherries under running water, remove the stems, and drain them.
Personally, I remove the pits, but the traditional recipe calls for leaving them in, so it's up to you whether you leave them in or not.
Melt 40g of butter in a small, heavy-bottomed saucepan. In a large bowl, mix together the flour, sugar, salt, and vanilla sugar. Gradually whisk in the eggs, then slowly add the milk, continuing to mix. Stir in the melted butter.
🌟Step 2
Granulate a baking dish with butter, arrange the cherries in it, then pour in the clafoutis batter. Bake for 10 minutes at 210°C (410°F), then reduce the temperature to 180°C (350°F) and bake for another 20 minutes.
🌟Step 3
Serve the clafoutis cold or warm, dusted with powdered sugar.
