Clafoutis

A classic dessert from the Limousin region in France. Juicy cherries in a light batter between pancake and custard – simple and irresistible.

Yield: 1 clafoutis
Cook time: 10 min
Bake time: 35 min

Ingredients

• 300 g fresh cherries (preferably with pits)
• 3 eggs
• 100 g granulated sugar
• 1 sachet vanilla sugar
• 1 pinch of salt
• 80 g flour
• 250 ml whole milk
• 25 g melted butter (plus extra for greasing)
• Powdered sugar for finishing

Equipment

• Baking dish
• Oven
• Bowl and whisk

Preparation & Cooking

1. Preheat the oven to 180°C (top and bottom heat). Grease a baking dish with butter.
2. Wash the cherries and place them in a single layer in the bottom of the dish.
3. In a bowl, whisk the eggs with the granulated sugar, vanilla sugar, and a pinch of salt.
4. Sift in the flour and mix until smooth.
5. Gradually add the milk and mix to a thin batter. Stir in the melted butter.
6. Carefully pour the batter over the cherries.
7. Bake the clafoutis for 35–40 minutes in the middle of the oven, until golden brown and set.
8. Let cool slightly and dust with powdered sugar.

Serving tip

Serve warm, optionally with a spoonful of crème fraîche or a scoop of vanilla ice cream.