The Catalan TableCherry Clafoutis
Clafoutis with cherries prepared in a rigid, non-removable pan, because the batter is very liquid.
Ingredients
Servings
6
Measurement units
Ingredients
- 800 gcherries
- 100 gplain flour
- 100 gsugar
- 200 gwhole eggs
- 80 gbutter
- 50 mlmilk
- 1 teaspoonvanilla extract
- una mica butter
Nutritional Information
Per serving
Calculated for 6 servings
Calories
368 kcal
Protein
7.7 g
Fat
15.4 g
Carbohydrates
51.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- When there is half an hour left before baking, preheat the oven to 180 ºC.
- Wash the cherries, pit them, and set them aside.
- Put the sifted flour and sugar in a bowl, and mix them with a hand whisk.
- Add the whole eggs one at a time, without stopping stirring. Do not add the next one until the previous one has been incorporated.
- Add the softened butter and then the milk, without stopping stirring.
- Optionally, add a little vanilla extract.
- Lightly grease the pans with butter.
- Place the cherries close together on the bottom of the pan, forming a layer without overlapping.
- Finish filling the pan with the batter.
- Bake at 180 ºC for about 40 minutes.
Recommendations & Tricks
- Use a rigid, non-removable pan, because the batter is very liquid.
Original recipe
View or download the original PDF document.