Clafoutis is called a French dessert - a cross between a casserole and a pie. It can be prepared from any fruit, but cherry clafoutis is considered the most traditional. However, if you replace cherries with cherries, the dish will turn out to be no less tasty and a little sweeter.
It is necessary
-
- 500 g cherries;
- 3 eggs;
- 100 g sugar;
- 400 ml of milk;
- 50 g butter;
- a pinch of salt;
- baking powder;
- vanillin (to taste).
Instructions
Step 1
Wash the cherries thoroughly, remove all branches, dry and remove the seeds. Sometimes the berries are put together with the seeds - there will be much less hassle, but there is a danger of breaking teeth when eating such a dessert. Prepare the dough - for clafoutis it should be runny, like a pancake. Beat the eggs and sugar, but not to the scallops - use a fork or whisk rather than a mixer. Add a little baking powder to the flour (some cooks advise replacing one egg with powder) and a pinch of salt, pour eggs with sugar into it, mix. While stirring constantly, gradually add warm milk to the mixture. By the way, cherries are very sweet by themselves, so you can reduce the amount of sugar, or even not use it at all.
Step 2
It is better to choose a detachable form for the cake, otherwise the appearance of the dessert may be damaged when you take it out. Lubricate the pan with butter. Lay the berries on the bottom in an even layer - the appearance of the finished dish will depend on how carefully you do this - the berries will float to the surface. In classic clafoutis, the berries form even rows. Then carefully pour the dough into the mold.
Step 3
Preheat the oven to 200 ° C and place the dish there. The clafoutis should be baked for 35 to 60 minutes, depending on the characteristics of your oven. Often the middle of the dessert is not baked - check this with a wooden stick. Sprinkle the finished dessert with powdered sugar or grated chocolate - and you can serve, because the clafoutis is much tastier while warm. However, when cooled down, it is also quite good, but it is better not to store the dessert for a long time. Instead of cherries, you can use cherries, apples, peaches or pears in the recipe - use fruits that are relatively dense in texture. When cooking, cut them into small cherry-sized pieces.
