Sour cherry clafoutis

Name: Sour cherry clafoutis
Ingredients: 6 eggs; 1/4 teaspoon salt; 150 g sugar; 1 teaspoon vanilla extract; 200 g flour; 400 ml milk; 1 tablespoon (15 g) butter; 500 g pitted sour cherries; 20 g powdered sugar

Dessert - Sour cherry clafoutis by Marcheta I. - Recipia

Sour cherry clafoutis bakes with the fruit at the bottom, then is turned out and dusted with sugar. The batter made with eggs, milk and flour settles among the fruit and stays soft, with a slightly creamy middle, while the edges brown. I cut it into not-too-thick slices so you can see the sour cherries in every piece. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 10 minutes. Total time: 70 minutes. Servings: 8. About 320 kcal and 10 g of protein per serving.

Ingredients

6 eggs
1/4 teaspoon salt
150 g sugar
1 teaspoon vanilla extract
200 g flour
400 ml milk
1 tablespoon (15 g) butter
500 g pitted sour cherries
20 g powdered sugar

Preparation

1. Preheat the oven to 180°C. 2. Beat the eggs with the salt, then gradually mix in the sugar, vanilla extract, flour and milk. Stir until you have a smooth batter with the consistency of crêpe batter. 3. Butter a round baking dish and arrange the pitted sour cherries in it. Pour the batter over them. 4. Bake for 40 minutes, until the edges are browned and a toothpick inserted in the middle comes out clean. 5. Let the cake rest for 10 minutes, then turn it out and dust it with sugar.

Notes

You can serve it slightly warm, with a spoonful of thick yogurt. Covered, it keeps in the fridge for up to 3 days, and slices more neatly once cooled. Choose firm sour cherries with unbroken skins; very soft ones release more juice into the batter. For frozen sour cherries, let them thaw completely and drain off the liquid well before using. A 26 cm round baking dish gives it the right height; clafoutis contains gluten, eggs and dairy.