Clafoutis aux cerises
frenchCake made of whole, unpitted cherries covered with a flan-like batter.
Main ingredients
Recipe
Estimated total cost for 8 personnes: 8,76 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
For the clafoutis:
- 600 g cherries (pitted)
- 4 egg(s)
- 60 g sugar
- 60 g unsalted butter
- 100 g wheat flour
- 25 cl milk
For the finishing touch:
- 30 g sugar
Instructions
- 1Preheat the oven to 180°C.
- 2Wash the cherries.
- 3Melt the butter.
- 4Arrange the cherries in the bottom of a buttered baking dish.
- 5In a bowl, whisk the eggs with the granulated sugar until the mixture turns pale.
- 6Add the melted butter, sifted flour, and milk.
- 7Mix well until smooth and even.
- 8Pour the batter over the cherries in the dish.
- 9Bake the clafoutis for about 35 to 40 minutes, until golden and fully cooked.
- 10Sprinkle the granulated sugar over the warm clafoutis.
- 11Let it cool to room temperature before serving.
- 12Enjoy the cherry clafoutis warm or cold, with a scoop of vanilla ice cream or custard.
About this dish
Clafoutis is a traditional French dessert, originating from the Limousin region. It is a rustic, family-style cake, known for its simplicity and delicious taste. The base of the clafoutis is a fluid batter similar to that of pancakes, made of flour, eggs, sugar, and milk. The cherries, usually left unpitted to preserve their authentic flavor, are arranged at the bottom of a buttered dish. The batter is then poured over the cherries, gently coating them. When baked, the batter puffs up and envelops the cherries, creating a texture that is both firm and soft. The top of the clafoutis turns golden and slightly caramelized, while the inside stays soft and creamy. This dessert can be served warm or at room temperature, often dusted with powdered sugar. It is a simple yet refined treat, perfect for ending a meal on a light note.
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