Cherry Clafoutis
My grand-parents used to have a big cherry tree and bring us buckets of cherries, every summer. My mom would often make a clafoutis with some of those cherries. Eating one nowadays always reminds me of those carefree times!
Cherry Clafoutis
My grand-parents used to have a big cherry tree and bring us buckets of cherries, every summer. My mom would often make a clafoutis with some of those cherries. Eating one nowadays always reminds me of those carefree times!
Cooking Instructions
- 1
Preheat your oven to 210⁰.
- 2
Melt the butter in a small pan.
- 3
Clean the cherries under water and remove the stems. You can remove the pits if you prefer, but some people say they bring more flavor. (Don't break your teeth!)
- 4
Mix the dry elements first: flour, sugar (vanilla sugar if you use it instead of vanilla essence).
- 5
Add and mix the eggs, one by one.
- 6
Slowly add the milk, while mixing, then the melted butter.
- 7
Spread some butter on an oven-proof pie plate, to prevent the clafoutis from sticking.
- 8
Add cherries in one layer, then the batter.
- 9
Put in the pre-heated oven and cook at 210⁰ for 10 minutes then lower to 180⁰ for 20 more minutes.
- 10
Let cool down for a while before eating warm, or cold (don't burn yourself, especially with the pits!). Bon appétit !
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