Cherry Clafoutis
A community recipe by VishinkaNot tested or verified by Nigella.com
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Wash and remove the cherries' stalks. On the other hand, leave the cores so that the will keep cherries tasty and in beautiful round form. Put 50 gr of sugar onto the cherries. Let them rest for 30 minutes. In the meantime, mix the flour, sugar and salt in a bowl. In another bowl, mix the eggs, one at a time. Add milk and sour cream. Pour this preparation into the flour. Mix together. Place the cherries on the bottom of a greased 9 inch pie plate. Pour the batter over the cherries. Bake in a preheated 180 C oven until the clafoutis is puffed and golden brown, about 45-50 minutes.
Wash and remove the cherries' stalks. On the other hand, leave the cores so that the will keep cherries tasty and in beautiful round form. Put 50 gr of sugar onto the cherries. Let them rest for 30 minutes. In the meantime, mix the flour, sugar and salt in a bowl. In another bowl, mix the eggs, one at a time. Add milk and sour cream. Pour this preparation into the flour. Mix together. Place the cherries on the bottom of a greased 9 inch pie plate. Pour the batter over the cherries. Bake in a preheated 180 C oven until the clafoutis is puffed and golden brown, about 45-50 minutes.
Introduction
A clafoutis is a custard like dessert where fruit, most commonly the cherry, is baked in a custard like batter that is similar to pancake batter.
A clafoutis is a custard like dessert where fruit, most commonly the cherry, is baked in a custard like batter that is similar to pancake batter.
Ingredients
Serves: 8-10 serves
Metric
Cups
- 80 grams plain flour
- 100 grams sugar (for batter)
- 50 grams sugar (for the cherries)
- ¼ teaspoon salt
- 3 eggs
- 250 millilitres milk
- 1 teaspoon vanilla extract (or vanilla sugar)
- 250 millilitres sour cream
- 500 grams cherries (pitted)
- butter for greasing
- 2⅚ ounces all-purpose flour
- 3½ ounces sugar (for batter)
- 1¾ ounces sugar (for the cherries)
- ¼ teaspoon salt
- 3 eggs
- 9 fluid ounces milk
- 1 teaspoon vanilla extract (or vanilla sugar)
- 9 fluid ounces sour cream
- 17⅔ ounces cherries (pitted)
- butter for greasing
Method
Cherry Clafoutis is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by Mattrobx on 12th February 2013
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Posted by prer on 7th October 2011
Show more commentsFantastic recipe, if you don't like the sound of sour cream, I use low fat ricotta, same amount and it tastes fantastic.
nice dessert! but tasted even better when served with ice cream! :)