Clafoutis di ciligie
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5
6 reviews
Excellent
Clafoutis di ciligie
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Cherry Clafoutis
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Ingredients
- 500 g Cherry 1 lb, pitted or not
To make the batter:
- 3 egg
- 200 ml milk 7 fl oz
- 100 g sugar 3.5 oz, or more or less
- 100 g flour 3.5 oz, preferably pastry flour or "00" flour
- salt tiny pinch
For baking:
- butter a knob
For the topping:
- powdered aka confectioner's sugar, q.b.
Instructions
- Start by pitting the cherries. You can cut them in half or leave them whole, as you prefer.
- Whisk together the batter ingredients until smooth. Start with eggs, milk and sugar, then adding the flour bit by bit. You can do this by hand, using a mixing bowl and a whisk, or in the blender.
- Lay the cherries in the bottom of a well-buttered round baking dish. They should cover the bottom entirely.
- Now pour the batter gently over the cherries, taking care not to displace them.
- Bake in a moderate (180C/350F) oven for until cooked through and ever so slightly golden on top, usually about 30-40 minutes. Remove from the oven and let cool for at least 15 minutes. The batter will puff up considerably while baking, then settled down as it cools.
- Serve slightly warm or at room temperature, dusted with powdered sugar.
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Overall Rating
5
6 reviews
Excellent
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