Photo: Franz Eugen Köhler, Köhler's Medizinal-Pflanzen, Public domain · source
Dish · From Bladwijzer
Morello cherry clafoutis
- Makes: serves 4–6
- Time: 25 min + 40 min baking
- From: Sour cherry
Ingredients
- 500 g morello cherries, stoned
- 3 eggs
- 100 g sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt
- 100 g plain flour
- 300 ml milk
- 100 ml cream
- butter for the dish
- icing sugar for dusting
Method
- Heat the oven to 180 °C (160 °C fan) and butter a 24 cm ovenproof dish.
- Wash the cherries and remove the stalks and all the stones, using a cherry stoner or a sturdy straw.
- Whisk the eggs with the sugar, vanilla sugar and salt until frothy.
- Sift the flour over the top and whisk until smooth. Add the milk and cream bit by bit, until you have a smooth, runny batter without lumps. Leave to rest for 10 minutes.
- Spread the cherries in the dish and pour the batter over them.
- Bake for 35–40 minutes, until the clafoutis is golden brown and set in the middle.
- Cool for 10 minutes and dust with icing sugar. Serve lukewarm.
Storing: Best on the same day, lukewarm. Leftovers keep for 2 days in the fridge; warm them briefly in the oven.