- Pierre Schaeffer
Cherry clafoutis recipe
Cherry clafoutis is one of my childhood memories as my grandmother used to have cherry trees in her garden, so I ate a lot of them!
She always told me to keep the tails as they are great for teas. (Yes, it is a thing)
In this recipe we do not pit the cherries as it somehow gives more flavour, but you can take them off if you find them annoying when eating.
30g butter (melted) +15g to grease your baking tray
75g plain flour
45g caster sugar
1 drop of vanilla essence
1 pinch of salt
Preheat the oven to 180C/ 150C fan/gas.
Mix together in a bowl the flour, sugar and salt.
Whisk in the eggs one at the time, then add the milk , vanilla essence and the melted butter.
Grease your baking tray with the butter, then add the cherries.
Pour the batter on top of it, and cook it in the oven for 30 minutes.