French fancy-sounding desserts don’t have to be a lot of work. They can actually be super easy! The brains of NDSM offer you the following easy classic: Cherry Clafoutis. Because when it’s right, it’s right.
This post was inspired by this adaptation of the cherry classic: peach clafoutis. Which honestly sounds more delicious, but we had cherries, so.
First things first: you’ll need all the things in the picture above. That is:
- 500 g cherries (fresh or from a jar)
- 250 ml milk
- 75 g flour
- 3 eggs
- 75 g sugar
- 8 g vanilla sugar (one little bag)
- pinch of salt
- 2 tbsp icing sugar
They (Scientists? Chefs? People on the internet? Dentists?) say that the ‘real’ clafoutis should have whole cherries in them, but that sounds like a visit to the dentist waiting to happen. I halved all of them and removed the pits. I like my teeth to stay nicely inside my mouth. The halving of the cherries will stain your fingers terribly, so don’t plan on doing any hand modelling jobs after.
- Turn your oven on to 190 °C. Grease a pie pan (Ø 24 cm) of any kind that you have, but preferably with low edges.
- Put all the cherries in your pie pan.
- Mix all the other ingredients in a bowl, except for the icing sugar. DON’T PUT THE ICING SUGAR IN THIS MIX. (It is basically a pancake/crêpe batter.)
- Pour the batter over your cherries, like so:OMG I MADE A GIF
- Put it in the oven for 40-45 minutes until it turns nicely golden.
- Sprinkle the icing sugar – the one ingredient you did not put into the batter – on top of the clafoutis.
And then it looks like this! You should eat it while it’s warm. The whole thing. You can do it.