Clafoutis
By Groceree
Also known as Clafoutis aux Cerises · Cherry Clafoutis
Black cherries, traditionally left unstoned, baked in a thick, vanilla-scented batter somewhere between a pancake and a custard, puffed and golden, and dusted with sugar. From the Limousin, served warm.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Cook
- 40 min
- Total
- 1 h 10 min
Ingredients
black cherries500 g
butter20 g
caster sugar100 g
eggs3
plain flour70 g
whole milk250 ml- double cream50 ml
vanilla extract1 tsp
salt1 pinch
icing sugar1 tbsp
Instructions
- 01
Heat the oven to 190°C. a 24 cm baking dish and sprinkle with 2 tablespoons of .
- 02
Spread the ripe , stalks removed and stones left in, in the dish.
- 03
Whisk the and the rest of the , then whisk in the and until smooth, followed by the , and .
- 04
Pour the batter over the .
- 05
Bake for 35 to 40 minutes until puffed, golden and just set in the middle.
- 06
Cool for 15 minutes — it sinks as it cools — then dust with and serve warm.
Notes
- In the Limousin the cherries are not stoned; the stones add an almond flavour. Warn your guests.
- Serve it warm, not hot, once the custard has settled.
- Made with other fruit, it is properly called a flaugnarde.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 36 g
- Fat
- 12 g
Estimated from the ingredients.
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