Black cherry clafoutis
Traditional Limousin clafoutis with cherries left unpitted for extra flavour. Ready in 5 minutes.
45minPrep 10minCooking 35min 4 servings🟢 EasyCOOK_EXPERTVegetarian
C
Indicative estimatePreparation
- 1
Butter a clafoutis dish. Arrange the cherries in it (with pits for tradition).
- 2
Put the eggs, milk, cream, flour, sugar and vanilla in the bowl.
Speed 8⏱ 1 min - 3
Pour the batter over the cherries.
- 4
Bake for 35 minutes at 180°C. The clafoutis should be golden and just wobble in the centre.
⏱ 35 min - 5
Leave to cool slightly for 15 min. Dust with icing sugar.
💡 Clafoutis is eaten warm or cold, never piping hot.
Frequently asked questions
Why leave the pits in?▾
They release a characteristic almond aroma. It is a Limousin tradition. Warn your guests!
