Cherry Clafoutis

Name: Cherry Clafoutis (Clafoutis aux cerises)
Cuisine: French
Ingredients: 500 g (1 lb 2 oz) ripe cherries, stones removed (choose firm, meaty cherries); 4 eggs; 180 g (6½ oz) sugar; 100 g (3½ oz) plain flour, sieved; a pinch of salt; 1—2 tablespoons Kirsch; 250 ml (8 fl. oz) milk; 80 g (3 oz) butter plus 15 g (½ oz) for buttering the dish; icing sugar

Clafoutis aux cerises

Preparation info

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

500 g (1 lb 2 oz) ripe cherries, stones removed (choose firm, meaty cherries)

Europe
France
Dessert
Vegetarian
Spring

Method

Whisk the eggs in a bowl with the sugar, sieved flour, salt and Kirsch. When the batter is completely smooth, gradually beat in the milk. Melt 40g (1½2 oz) of the butter and whisk it into the batter.

Pre-heat the oven to Reg. 4/350°F/180°C.

Butter a porcelain or