Clafoutis
Cuisine: French
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr


Ingredients
  • 800 g cherries, pitted
  • 4 eggs
  • 200 g soured cream
  • 50 g almond flour
  • 100 g sugar
  • 2 tsp baking powder
  • 50 g corn starch
  • seeds of 1 vanilla bean or 1 tsp vanilla paste
  • butter for greasing
  • semolina for sprinkling the baking dish
Cooking method
  1. Heat the oven to 180˚С. Whisk eggs with sour cream and add vanilla. Mix in a separate bowl flour, sugar, baking powder, starch. Add to the egg mixture and stir until smooth.
  2. Butter the baking dish and sprinkle over semolina or flour. Pour in the batter and put the cherries on top (if the cherries are frozen, be sure to defrost and drain the juice beforehand).
  3. Bake for 25 minutes. Then cover clafoutis with foil and bake for a further 25 minutes.
My tips and tricks
The clafoutis rises during baking, so use a high-sided baking dish. And better serve it hot or warm: when the clafoutis cools, it sinks. Although, to be honest, I love it also when it’s cooled (when a miracle happens and it has time to cool down before it is eaten).

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/clafoutis/