Clafoutis aux Cerises
A clafoutis is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.
Note: warn your guests so no one eats a pit in error. The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Ingredients
- 3½ Pounds Ripe Cherries washed but not pitted
- 5 Large Eggs
- 3/4 Cup Milk
- 3/4 Cup Crème Fraiche, or heavy whipping cream
- 1¼ Cups Sugar
- ¾ Cup Flour
- 2 tbsp Vanilla Sugar note: vanilla extract will change the color
- 1 Pinch Salt
- Butter and Sugar to coat the pan
Instructions
- Butter the pan (preference is in clay but a glass dish will work)
- Coat with a bit of sugar and discard the excess
- Remove the stocks from the cherries (not the pits) and put them in the baking pan
- Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
- Bake at 350 degrees F for about 40 minutes
- Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
- Sprinkle sugar on the top when you take it from the oven
Tried this recipe?Let us know how it was!