John Myers
Clafoutis or Cherry Casserole in French
The perfect clafoutis or cherry casserole in french recipe with a picture and simple step-by-step instructions.
- 120 g Sugar
- 1 pinch Salt
- 6 Pc. Free range eggs
- 2,5 dl Me
- 0,25 tsp Vanilla bourbon
- 1 good pinch Ground cardamom
- 100 g Sifted flour
- 3 tbsp Kirsch
- Flour and butter for that
- Shape
- 750 g Cherries with stone
- 1 tbsp Icing sugar to garnish
- 1 dl Cream 30% fat
- 4 Pc Peppermint sprig
- Wash and dry the cherries and remove the stems. With or without stones, as you like, with or without stones.
- Put the sugar in a bowl, add the eggs and a pinch of salt, stir until the mixture turns light. While stirring, add the milk, vanilla and cardamom and continue stirring.
- Add flour to this mixture and stir vigorously (there shouldn’t be any lumps) until we get a homogeneous dough. If you want, you can add 3 tablespoons of cherry water. It gives the whole thing an even more intense cherry flavor. Let the dough rest for 10-15 minutes. I forgot to take pictures of the kirsch.
- Casserole Grease the mold well with butter and then flour. Add the cherries and pour the batter over them.
- Preheat the electric oven to 200 ° C. Slide the casserole, after 15 minutes turn the oven down to 180 ° C, bake for another 15 minutes. Make a needle test. If it is eaten warm, sprinkle with powdered sugar, portion it, and garnish with cream and peppermint sprig. We prefer to eat it cold. But with the same set.
- And now enjoy …… those who come too late stand in front of an empty plate.
Facebook Comments