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clafoutis à la cerise

The cherry clafoutis

Preparation time : 10  minutes

Cook time : 30 minutes

Ingredients (for 8 people) :

  • 600 g cherries
  • 40 g of semi-salted butter + 20 g for the baking mold
  • 4 eggs
  • 20 cl milk
  • 100g of flour
  • 60g caster sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • Icing sugar

Preparation :

Preheat the oven to 210 ° C (thermostat 7).

Quickly wash the cherries under a thin shower of cold water, hull them and drain them. Personally I remove the pits, but the traditional recipe is that we leave them, so it’s up to you whether you leave them or not …

Melt the 40 g of butter in a small heavy-bottomed saucepan. Combine flour, sugar, salt and vanilla sugar in a large bowl. Gradually add the eggs and then the milk little by little, continuing to mix. Add the melted butter.

Butter the dish well, store the cherries and then pour the clafouti batter.

Put in the oven for 10 minutes at 210 ° C then lower to 180 ° C and cook for another 20 minutes.

Serve the clafoutis cold or warm, sprinkled with icing sugar.

This clafoutis is delicious and it’s the salted butter that makes all the difference !

With your dessert, we recommend a sparkling wine of the Traditional method type to finish your meal.

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