Basic Clafoutis

A community recipe by Edda

Not tested or verified by Nigella.com

Introduction

Originally, clafoutis comes from the Limousin region in France and is made with cherries. Any kind of fruit works though; if it's big, you can just cut it up to roughly the size of cherries. Prunes, apricots and the like can just be halved. This recipe is the simplest one I've got and is not very sweet. About 260 Kcal per portion and serves 4 (yeah, right!)

Ingredients

Serves: serves 4

Metric Cups

500 grams black cherries (or red cherries)
3 eggs
2½ tablespoons icing sugar
4 tablespoons plain flour
2 litres milk
1 butter (to grease your ovenproof dish)

18 ounces black cherries (or red cherries)
3 eggs
2½ tablespoons confectioners' sugar
4 tablespoons all-purpose flour
3½ pints milk
1 butter (to grease your ovenproof dish)

Method

Basic Clafoutis is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven at 225°C and grease an ovenproof dish with butter.

Wash and stone your cherries.

Beat your eggs with 2 tablespoons icing sugar. Add the flour and milk and mix until you get a smooth batter.

Evenly spread the cherries over the bottom of the ovenproof dish. pour over the batter and set the dish in the middle of your oven.

Bake for around 20 minutes. Dust over the remainder of the icing sugar.

Return the dish to the oven and bake for another 15 minutes. Serve cold or lukewarm.

Preheat your oven at 225°C and grease an ovenproof dish with butter.

Wash and stone your cherries.

Beat your eggs with 2 tablespoons confectioners' sugar. Add the flour and milk and mix until you get a smooth batter.

Evenly spread the cherries over the bottom of the ovenproof dish. pour over the batter and set the dish in the middle of your oven.

Bake for around 20 minutes. Dust over the remainder of the confectioners' sugar.

Return the dish to the oven and bake for another 15 minutes. Serve cold or lukewarm.

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What 1 Other has said

2 litres of milk! 2 Litres? Pull the other one. You're making a batter not a milk shake.

Posted by russgoff on 20th December 2012

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