Cherry clafoutis
Servings 8 people
Ingredients
- 3 eggs
- 130 g (1.04 cups) flour
- 100 g (0.5 cups) sugar
- 1 pinch salt
- 2 cups milk
- 500 g (1.1 lb) cherries
- butter, to grease the moulds
Instructions
- Preheat the oven to 180°C.
- Break the eggs into a bowl and add flour, sugar and a pinch of salt. Whisk well.
- Pour in the milk in a thin stream and whisk until the batter is smooth ans silky.
- Grease an oval gratin mould, as big as to comfortably hold all the cherries.
- Pour the batter over the cherries to cover them completely.
- Bake for about 50 minutes, or until the clafoutis is set and lightly golden browned on top.
- Serve warm or cold.
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Notes
Do not pit the cherries: they will be juicer, with a meaty texture and a delicate bitter almond aroma once cooked.