Cherry Clafoutis

The original name of this French dessert is clafoutis, and the cherries should not be pitted, as their pits are said to add a special, nutty flavor to the dish. Of course, cherry clafoutis is much easier to eat if it doesnt contain pits.

Details

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 3

Ingredients

400 g cherries, fresh
65 g Flour, Wheat, bread flour
0.25 teaspoons Salt, table
2 piece Egg, fresh
50 g Sugar, white
180 ml Milk, whole milk
0.5 teaspoons Vanilla, extract, natural
20 g Butter, unsalted
15 g Powdered sugar

Steps

Preheat the oven to 220 °C. Place the oven rack in the middle position. Sort the cherries, wash them, and remove the stems and pits.
In a bowl, whisk together the eggs, flour, salt, 2 tablespoons of sugar, milk, and vanilla extract using a whisk or an electric mixer. Mix for at least one minute until you get a smooth and uniform batter. Let the batter rest for a while.
In a large ovenproof skillet with a diameter of 23 cm, melt the butter over medium heat. Tilt the skillet so that the bottom and sides are evenly coated with butter. When bubbles start to form in the butter, add the cherries to the skillet and cook them for 2 to 3 minutes until they soften slightly. Sprinkle the remaining sugar over the cherries and cook for another 1 to 2 minutes until the sugar melts and begins to caramelize.
Remove the skillet from the heat. Pour the batter over the cherries. Place the skillet in the oven and bake the clafoutis for 20 minutes until the batter rises and turns golden brown around the edges. Do not open the oven during baking to prevent the clafoutis from collapsing.
Sprinkle the baked clafoutis with powdered sugar and serve immediately with yogurt or whipped cream.

Nutrition Information (Per 100g)

Calories: 151.4 kcal
Fat: 4.13 g
- Saturated Fat: 2.07 g
Carbohydrates: 23.46 g
- Sugars: 14.31 g
Protein: 3.98 g
Fiber: 1.33 g

Advice

Instead of fresh cherries, you can use thawed frozen cherries.