The true Limousin clafoutis: whole unpitted cherries nestled in a simple, fragrant batter, baked gently until tender and just slightly jiggly.
Ingredients
- 250 g Fresh cherries (unpitted, preferably bigarreau)
- 2 pieces Fresh eggs (medium size)
- 50 g White granulated sugar
- 50 g T45 or T55 wheat flour
- 150 ml Whole milk (or semi-skimmed)
- 1 tsp Liquid vanilla extract
- 10 g Unsalted butter (for the pan)
- 1 pinch Fine salt
- to taste Powdered sugar (for finishing)
Method
- Preheat the oven to 180 °C (fan or conventional heat).
- Wash the cherries, remove the stems, and dry them gently. Do not pit them: the pits are essential to the traditional flavor.
- Generously butter a gratin dish or tart pan about 20 cm in diameter (or two small individual dishes).
- In a mixing bowl, beat the eggs with the sugar until the mixture turns pale and frothy.
- Add the sifted flour and pinch of salt, mixing gently to avoid lumps.
- Pour in the milk in a thin stream while stirring, then add the liquid vanilla extract. The batter should be smooth and fluid (the consistency of thick crêpe batter).
- Arrange the cherries in a single layer in the buttered dish.
- Pour the batter over them, covering the cherries completely. Tap the dish lightly to bring any air bubbles to the surface.
- Bake for 35 to 40 minutes: the clafoutis should be puffed, golden around the edges, and still slightly jiggly in the center (it will finish setting as it rests).
- Let cool slightly for 10 minutes out of the oven. Dust with powdered sugar just before serving.
- Serve warm or at room temperature, plain or with a spoonful of thick crème fraîche.
Nutrition
Per serving
- Energy
- 417.9 kcal
- Protein
- 12.83 g
- Carbohydrate
- 67.5 g
- Fat
- 10.71 g
- Fibre
- 3.38 g
- Calcium
- 106.8 mg
- Iron
- 0.52 mg
- Magnesium
- 27.24 mg