Cherry Clafoutis
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A pack of seasonal fresh cherries was lying in my refrigerator for few days and I didn't want to make candied cherries... So while googling stumbled upon a simple and quick cherry clafoutis recipe. It's originally a French dessert and it uses lots of eggs. I felt it's definitely going to make this dessert taste eggy after its cooled off which I don't like so I used only half the number of eggs. Made some more changes so its not authentic french recipe but I was happy with the changes I made.
It came out really tasty, quick dessert which will make it hard for you to stop at few bites. It tastes even better along with just plain vanilla icecream.
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Ingredients
- 130 gms cherries pitted
- 2 egg
- 1/2 cup raw cane sugar
- 1/4 cup + 2tbsp wwf
- 1 lemon juice and zest
- 1/3 cup milk
- 1 tsp vanilla extract
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Instructions
- Remove the seeds of cherries. I used hard plastic straw. I had a pack of 150gm cherries which weighed 130 gms after removing seeds. It should measure around 3/4 cup pitted cherries.
- Preheat oven to 180°C.
- Line a pan with parchment paper and place the cherries in it spreading.
- Mix all the wet ingredients in a separate bowl. Mix well by stirring for a minute.
- Add flour. Mix it well without lumps.
- Pour this mixture on top of cherries.
- Bake for 15-20 min or check using knife in the centre coming out clean trick.
- Let it cool and dust with icing sugar. Enjoy as is or chilled.
Notes
Please don’t skip the lemon juice and zest. It imparts a great flavour to this dessert.
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