Cherry Clafoutis
A delicate French dessert with juicy cherries baked in soft vanilla batter until golden on top.
Ingredients
- cherries with pits500 g
- milk500 ml
- eggs3 pcs
- wheat flour100 g
- sugar90 g
- butter20 g
- vanilla1 tsp
- salt1 to taste
Instructions
Preheat the oven to 200 °C. Grease a 24 cm baking dish with butter.
Rinse the cherries, pat dry and remove the stems; for a traditional clafoutis, leave the pits in, as they help keep the cherries from releasing too much juice into the batter.
Warm the milk until just lukewarm, without letting it boil.
In a bowl, whisk the eggs with the sugar, vanilla and salt until smooth. Add the flour and mix until no lumps remain.
Gradually pour in the warm milk, whisking constantly, until you get a smooth, runny batter. Let the batter rest for 10 minutes.
Arrange the cherries in a single layer in the greased dish and pour the batter over them.
Bake for 30–35 minutes at 200 °C, until the edges are golden brown and the center is set but still soft.
Let the clafoutis rest in the dish for 10 minutes, then serve warm or at room temperature.
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