Café Gramercy · Annette’s Recipe Box
Annette's Cherry Clafoutis
The batter is meant to be thin. Clafoutis sets itself in the oven, so pour it thin and let the heat do the work.
Ingredients: 250 ml (1 cup) whole milk · 3 eggs · 80 g (⅓ cup plus 1 tablespoon) sugar · 60 g (½ cup) flour · pinch of salt · 1 teaspoon vanilla · 400 g cherries · butter for the dish
Method
- Whisk the eggs and sugar, then the flour and salt, then the milk and vanilla, to a smooth, thin batter like cream. Thin is exactly right.
- Butter a baking dish and scatter the cherries across it. (Left with their stones, the old way, they give a gentle almond note; pit them if you prefer easy eating.)
- Pour the thin batter over the fruit. Bake at 180°C (350°F) for 35 to 45 minutes, until puffed, set, and golden. It settles as it cools, which is just as it should be.
- A little powdered sugar, and serve it warm.