Homemade clafoutis just out of the oven.
We love clafoutis. It's a simple seasonal dessert popular in all the regions of France where cherries do well. I've posted about it before [link], but thought it was time for a reprise of this classic of French provincial cuisine. This is a particularly creamy version which I like a lot.
Ingredients for clafoutis.
Ingredients
3 eggs
½ cup sugar
Pinch of salt
½ cup flour
2 tbsp butter, melted
1 cup milk
½ cup cream
1 tsp vanilla extract
Finely grated zest of half a lemon
300 g (about 3 cups) of cherries
Method
- Set the shelf above the middle and heat the oven to 180°C.
- Butter a flan dish.
- Put the eggs, sugar and salt in a jug and using a stick blender, whisk them for at least a minute.
- Add the flour and blend well.
- Add the melted butter and blend well.
- Add the milk, cream, vanilla and lemon zest and blend well.
- Pour the batter into the flan dish.
- Gently drop the cherries into the batter.
- Bake for 35 minutes. It should be just set, maybe a bit wobbly in the centre and browning at the edges.
- Let cool slightly and serve warm, cut into wedges.
Ready for the oven.
Serves 8.
1 comment:
"Gently drop the cherries into the batter." Aha! That's your trick to getting a wonderful result... and your claffies are very tasty and also a feast for the eyes... the recipes I have used always say "arrange the fruit in the dish and carefully pour over the batter"
And "It should be just set, maybe a bit wobbly in the centre and browning at the edges." The recipe we've used most says... "cook until brown on top" [which your old recipe shows clearly] and there's no ground almonds or semolina in this one, either!!
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