Cherry clafoutis

Name: Cherry clafoutis
Ingredients: 900 g cherries; 30 g butter for greasing the pan; 6 eggs; 1/4 teaspoon salt; 220 g sugar; 400 g flour; 600 ml milk; 120 g butter; 4 tablespoons sour cream

Dessert - Cherry clafoutis by Hortensia H. - Recipia

Summer cherry clafoutis bakes the fruit in a delicate batter, somewhere between egg custard and a thick pancake, with a lightly browned top. The milk, eggs and flour give it a soft center that slices more cleanly once cooled. I choose ripe but still firm cherries, so I can pit them without crushing them. Prep: 25 minutes. Cook: 40-45 minutes. Rest: 60 minutes. Total time: 125-130 minutes. Servings: 12. Approximately 410 kcal and 9 g protein per serving.

Ingredients

900 g cherries
30 g butter for greasing the pan
6 eggs
1/4 teaspoon salt
220 g sugar
400 g flour
600 ml milk
120 g butter
4 tablespoons sour cream

Preparation

1. Wash the cherries and remove the pits. 2. Heat the oven to 200°C. Grease a 30 × 30 cm square baking pan with 30 g of butter and arrange the cherries in it. 3. Lightly beat the eggs with 1/4 teaspoon of salt, then mix in the sugar and flour. Gradually pour in the milk, stirring until the lumps disappear. Stir in 120 g of melted, cooled butter and the sour cream. The batter will be the consistency of pancake batter. 4. Pour the batter over the cherries and bake for 20 minutes at 200°C. Lower the temperature to 180°C and bake for another 20-25 minutes, until the cake is well set and lightly browned around the edges. 5. Leave the clafoutis to cool in the pan for 60 minutes, then cut into portions.

Notes

Cut it when cold and have a cup of black tea alongside; the texture is like a thick pancake, with a creamier center. Choose ripe, firm cherries that won't get crushed when you pit them. If they're very juicy after washing, let them drain and pat them dry before adding them to the pan. The center may seem soft while it's hot, then sets as it cools. Keep the cake in the fridge for up to 3 days; it's best the next day. Contains gluten, dairy and eggs.