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The inescapable clafoutis recipe
Ingredients
- 500g cherries
- 4 eggs
- 125 g of sugar + 1 tbsp. at s. for the mold
- 150g flour
- 40 cl whole milk
- 2 tbsp. c. liquid vanilla extract
- 1 pinch of salt
There recipe
- Preheat the oven to th. 6-7 (200°C).
- Rinse and hull the cherries.
- Garnish a 22 cm diameter oven dish, buttered and sprinkled with the tablespoon of sugar.
- In a bowl, mix the flour, salt and sugar, then add the eggs.
- Whisk while gradually adding the milk and vanilla extract. The batter should look like pancake batter.
- Pour over the cherries, and cook for 35 to 40 minutes.
- Enjoy warm, or leave to cool then place in the refrigerator for a few hours before serving.
Tips for success
- Cherries should not be pitted so as not to soak the dough and remain very juicy.
- At the primeur, we take very black burlat cherries, which will be sweeter.
- For a softer result, prepare the clafoutis by replacing part of the milk with liquid cream. Warning: it will also be fatter.
- If you prefer clafoutis with a texture similar to flan, reduce the amount of flour (120 g for 40 cl of milk).
How to revisit the clafoutis (while keeping the cherries)
pistachio flavor : add 30 g of pistachio paste (sold in delicatessens) to the paste, after having melted it with a little milk in a saucepan.
Citrus: a zest of organic orange or lemon that is scalded before finely chopping it and adding it to the dough.
With orange blossom: 2 tbsp. at s. orange blossom water (and not “aroma”) instead of vanilla.
Almond: for a more melting texture, add 70 g of ground almonds. We then use only 100 g of flour and sprinkle the clafoutis with slivered almonds.
With vegetable milk: instead of whole milk, o use soy, almond or chestnut milk…
In video: the health benefits of cherries
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