Cherry Clafoutis

This is my recipe of the cherry clafoutis. I tried a few recipes to get there: too sweet, too thin, too bland, too much juice lost…The “traditional” clafoutis recipe contains milk, egg, sugar and flour and critically cherries with pits ON!!!

My version is slightly different to the “traditional recipe” in that I have added a little tanginess (yoghurt) to pair with the taste of the cherry.  I also choose to keep the pits (this is subject to many discussions in the cooking world.  Check my post if you want to know more!

Before we start, a few tips:

Tip: Plan a dish in which your batter will be 4 to 5 cm thick  when pouring the preparation over the fruits (or you don’t get that moist middle)

Tip:  the clafoutis rises during baking, so have a couple of centimetres of free board (it will deflate when taken out of the oven).

Serves 4

For info, my dish was 17 x 17 cm

Ingredients:

• 300 g of fresh cherries,with pits and stems (remove the stems if you do not fancy them)
• 2 large eggs
• 40 g white sugar
• 50 g plain flour
• 1/2 tsp vanilla essence
• 1/4 cup of milk (50 cl)
• 1/4 cup of cream (60 g)
• 1/2 cup of plain greek yogurt (120 g)
• a nut of butter (for the dish)

Method:

1. Butter and flour your dish
2. Preheat the oven on 170°C.
3. Place the fruits (with pits and stems) at the bottom of the dish.
4. Mix the eggs and sugar together, ass the milk, cream, vanilla and yogurt. Combine
5. Add the flour
6.  Poiur the batter over the fruits trying to keep the stems going upwards
7. Bake for 30 minutes or until golden brown.
8. Remove from the oven and allow to cool until serving wrm or cold.

It keeps well at room temperature or in the fridge for a couple days.