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France · Cuisine du Limousin
Cherry clafoutis
Cherries set in a soft egg-and-milk batter, baked until the top puffs and turns golden.
translation Translated from French. Translation by Inès Delacroix. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 6
- Preparation
- 15 min
- Cooking
- 40 min
- Resting
- 20 min
- Total
- 75 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine du Limousin (FR) — declared by the author
- Dessert
- Baked
- Everyday
Ingredients
For 6 servings
- 500 g black cherries
- 100 g plain flour
- 3 piece eggs
- 60 g sugar
- 250 ml milk
- 100 ml single cream
- 20 g butter for the dish
- 1 pinch salt
Method
- Step 1. Butter a gratin dish and spread the washed, stemmed cherries in it.
- Step 2. Whisk the eggs, sugar and salt, add the flour, then the milk and cream to a smooth batter. Rest for twenty minutes.⏱ 20 min
- Step 3. Pour the batter over the cherries. Bake at 180 °C until the clafoutis is puffed, golden and set in the centre.⏱ 40 min
- Step 4. Serve warm, dusted with icing sugar.
Story and cultural note
A dessert from the Limousin traditionally made with unpitted black cherries: the stones give a faint almond taste. If you pit them, the recipe works just as well.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarianNut-free
ContainsGluten (cereals)MilkEggs
