"Father's day treat, sunday dessert or one of the best way to eat cherries.
RECIPE:
You need:
1 pound cherries or mixed berries (500g)
1/2 tablespoon unsalted butter for the cake pan
2/3 cup (80g ) plain flour or cornstarch for a lighter recipe
1 cup milk
1 cup crème fraiche (double cream)
3/4 cup sugar
2 packets of vanilla sugar (15g or 3tsp)
3 eggs
1 pinch of salt
Icing sugar for dusting
How to proceed:
Preheat oven 200° /400F
Butter the cake pan
Rinse the cherries, dry them and place them in the cake pan. I leave the pits but you can remove them. The pits give an extra rustic flavor to the clafoutis (and less work!) Heat the milk until a soft boil. Turn of the heat and let it cool down
In a bowl, combine flour (or cornstarch), sugar and vanilla sugar and the salt.
Wisk the 3 eggs in a separate bowl and add them to the flour-sugar-salt mixture, stir gradually.
Add the crème fraiche, and then the milk.
Blend for 10 seconds to get a smooth batter.
Pour the batter on the cherries.
Bake for 30-35 minutes until golden.
Let the clafoutis cool down, sprinkle with icing sugar and enjoy!"
RECIPE:
You need:
1 pound cherries or mixed berries (500g)
1/2 tablespoon unsalted butter for the cake pan
2/3 cup (80g ) plain flour or cornstarch for a lighter recipe
1 cup milk
1 cup crème fraiche (double cream)
3/4 cup sugar
2 packets of vanilla sugar (15g or 3tsp)
3 eggs
1 pinch of salt
Icing sugar for dusting
How to proceed:
Preheat oven 200° /400F
Butter the cake pan
Rinse the cherries, dry them and place them in the cake pan. I leave the pits but you can remove them. The pits give an extra rustic flavor to the clafoutis (and less work!) Heat the milk until a soft boil. Turn of the heat and let it cool down
In a bowl, combine flour (or cornstarch), sugar and vanilla sugar and the salt.
Wisk the 3 eggs in a separate bowl and add them to the flour-sugar-salt mixture, stir gradually.
Add the crème fraiche, and then the milk.
Blend for 10 seconds to get a smooth batter.
Pour the batter on the cherries.
Bake for 30-35 minutes until golden.
Let the clafoutis cool down, sprinkle with icing sugar and enjoy!"