Clafoutis di ciligie
Cherry Clafoutis
Ingredients
- 500 g 1 lb cherries, pitted (or not if you want to be traditional)
To make the batter:
- 3 eggs
- 200 ml 7 fl oz milk
- 100 g 3-1/2 oz sugar, or more or less depending on your taste
- 100 g 3-1/2 oz flour (preferably pastry flour or "00" flour)
- A tiny pinch of salt
For baking:
- A knob of butter
For the topping:
- Powdered aka confectioner's sugar, q.b.
Instructions
- Start by pitting the cherries. You can cut them in half or leave them whole, as you prefer.
- Whisk together the batter ingredients until smooth. Start with eggs, milk and sugar, then adding the flour bit by bit. You can do this by hand, using a mixing bowl and a whisk, or in the blender.
- Lay the cherries in the bottom of a well-buttered round baking dish. They should cover the bottom entirely.
- Now pour the batter gently over the cherries, taking care not to displace them.
- Bake in a moderate (180C/350F) oven for until cooked through and ever so slightly golden on top, usually about 30-40 minutes. Remove from the oven and let cool for at least 15 minutes. The batter will puff up considerably while baking, then settled down as it cools.
- Serve slightly warm or at room temperature, dusted with powdered sugar.