Ingredients:
Butter, to grease the 'tins'
50g plain flour
50g almond meal
2 eggs
100g (vanilla) castor sugar
250ml milk or yoghurt or buttermilk or fromage blanc that is past its best and you want to use up
300g cherries, washed, stems removed
Method:
- Turn the oven to 180°C and set three buttered 0.5l foil pans (or old pâté dishes) on a baking tray.
- Put flour, almond meal, eggs, sugar and milk in a jug and whizz with an electric whizzy wand thingy.
- Pour the batter into the foil pans.
- Drop the cherries on top.
- Cook for 30-40 minutes.
Can be frozen and gently reheated in a very low oven.
Susan
7 comments:
Ravie de découvrir votre blog! Je viens d'acheter un petit appartement dans ce bourg que je trouve plein de charme ainsi que la région.
Avant d'y mettre un locataire je compte découvrir cette belle Touraine du sud!
Very interesting recipe. I'll try it next winter with canned cherries, but also with bananas or currants.
Martine: Bienvenue au blog et à Preuilly :-) Peut-être nous nous rencontre un jour.
I have been looking at clafoutis recipes and this seems the easiest so far !! I will give it a try.
Yum. I'd better start looking for a conversion chart and steal some cherries from my neighbor's tree.
Susan, are they likely to get to the freezer? We are just defrosting ours in preparation for loading on t'van and are on starvation rations.... they've packed all the food!! We're ravenous and I can smell them clafoutis from here!
Network being dismantled tonight.... will not be able to look until we're on line at La Forge...
Tim: Yes they make it to the freezer. Plenty of other cherry based products in the fridge that need eating first.
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