Cherry and Vanilla Clafoutis
Baking and Desserts • Mediterranean
Description
To avoid having to remove pits while eating, you can take them out of the cherries in advance. However, the Smith sisters never do this because they believe that the flavor of the cherry pit is an important component of clafoutis.
Ingredients
- Cherry 20 oz
- Wheat Flour 5 oz
- Sugar 10 oz
- Chicken Egg 5 pieces
- Sour Cream 10 oz
- Milk 1 glass
- Lemon 1 piece
- Vanillin a pinch
- Salt a pinch
Step-by-Step Guide
Step 1
Arrange the cherries in a single layer at the bottom of a baking dish, sprinkle with 50 grams of sugar, and let sit for half an hour.
Step 2
Meanwhile, sift the flour, add a pinch of salt, a little vanillin, the zest of one lemon, and the remaining sugar. Mix well, create a well in the center, and pour in the beaten eggs. Stir until the flour and eggs are combined, then add the sour cream, and finally mix in the milk.
Step 3
Pour the batter over the berries and place in a preheated oven at 355°F for thirty-five to forty minutes. The surface of the clafoutis should be golden brown and puffed up.
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