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It was beginning of autumn when I tried a clafoutis w/ cherries i. e. morello cherries. Of course there weren’t any more morello cherries in the market so I relied on a jar filled w/ already pitted morellos (only slightly sugared!).
Morellos are great in a clafoutis, however, I think you may also work w/ plums or blueberries or raspberries … More coming soon – at least in my home.
When looking for a recipe I found many. Finally I decided to relate to Julia Child’s masterpiece which seemed to present the original recipe.
Today when approaching Xmas I think that a clafoutis w/ cherries (or whatever) is a perfect winter dessert …
Clafoutis is a quick dessert although it cannot prepared beforehand. It’s best when just leaving the oven after some minutes of cooling down. It should be warm when served.
(Okay – my better half & I had it not only as recommended, but also a little later … (in the evening, next day …). I stored the clafoutis at room temperature & it was fine. At 1st the clafoutis was fluffy & soft, then it settled & got a texture like custard. You may also store it in the fridge …)
Let’s start!
What do we need?
- milk
- eggs
- fine sugar
- vanilla sugar
- all-purpose flour
- morello cherries.
We start w/ preheating the oven to 160° C fan.
Furthermore we grab a baking tin – I used my new square baking tin. I added a drop of oil to the baking tin & fitted some baking parchment covering the bottom. In general a fine idea – but the batter is very runny & likes to underflow the baking parchment. For the next time: forget any baking parchment – it’ll work out fine w/o when using a non-stick baking tin.
Whisk the milk & the eggs. Add the sugars & go on whisking …
Add the flour & whisk. Unfortunately lumps are forming – so I used my handheld electric mixer to get an even & smooth batter. (You may also start from the beginning w/ the help of your mixer.)
About 1/4 of the batter marches into the baking tin.
The baking tin marches into the preheated oven for about 5 min. The batter seems to be settled after that.
Now add the cherries …
… & pour the rest of the batter on top.
After about 45 min the oven at 160° C fan the clafoutis is ready.
Sprinkle it w/ some icing sugar.
Enjoy!
- 275 ml milk
- 60 g fine sugar
- 3 eggs
- 1 tbsp vanilla sugar
- a pinch of salt
- 70 g all-purpose flour
- 370 g morello cherries (pitted – 1 jar)
- 1 tsp icing sugar
- square baking tin (20 x 20 cm)
- handheld electric mixer
- Preheat the oven to 160° C fan.
- Oil the square baking tin.
- Mix the milk & eggs w/ an egg whisk or w/ your handheld electric mixer. Then add sugar, vanilla sugar & salt; finally incorporate the flour. (Use the electric mixer at this step to avoid lumps.)
- Drain the morello cherries.
- Add about ¼ of the dough to the tart form & bake for about 5 min.
- Add the morello cherries & the rest of the dough; bake for about 45 min.
- Dust w/ icing sugar.
