Cherry Clafoutis
by Tavolino
A classic French dessert, easy to prepare, made with ripe cherries and a creamy batter, perfect for summer. It is traditionally served warm for a perfect texture.
Ingredients
- fresh pitted cherries 500 g
- eggs 3
- flour 100 g
- sugar 75 g
- milk 30 cl
- flavoring of choice (lemon zest, vanilla extract, rum, or orange blossom water) 1 tsp
- butter (for the pan) 1 tsp
- sugar (for the pan) 1 tbsp
Preparation
- 1
Preheat your oven to 180°C.
- 2
Generously butter a cake pan and sprinkle it with 1 tbsp of sugar.
- 3
Wash and pit 500 g of fresh cherries.
- 4
Arrange the cherries evenly at the bottom of the prepared pan.
- 5
In a mixing bowl, beat 3 eggs with 75 g of sugar until the mixture turns pale.
- 6
Gradually incorporate 100 g of flour, whisking well to avoid lumps.
- 7
Add 30 cl of milk little by little while mixing.
- 8
Flavor the batter with 1 tsp of flavoring of choice (lemon zest, vanilla, rum, or orange blossom water).
- 9
Pour the batter over the cherries arranged in the pan.
- 10
Place in the oven and bake the clafoutis for 40 minutes.
- 11
Check for doneness with the tip of a knife: it should come out clean.
- 12
Let the clafoutis cool slightly out of the oven for 10 minutes before serving.