I have been a subscriber to the Chow email newsletter for several years and although I've been tempted by the recipes I have rarely actually tried any of them out.
However, the minute I saw the Cherry Clafoutis recipe I wanted to make it right away.
Essentially this is a kind of sweet "toad in the hole"... a pancake batter with cherries that is baked in the oven that results in a very tasty desert or even breakfast if you like.
If like me you are based in the UK, you may find the American "cup" measurements a little off putting. I became fed up of seeing so many lovely recipes that were not always easy to convert into either metric or imperials so I invested in my own "cup".
I made a slight variation to this recipe - because I didn't have any almond essence I added some ground almonds. I have written the recipe out below in metric for any UK readers that fancy trying it out.
As suggested by Chow, I kept the stones in the cherries to add extra flavour and stop the juices from the fruit running into the batter mix and making it too wet.
Additionally I don't own an oven proof frying pan so I just used a Pyrex dish.
Cherry Clafoutis
Serves 4
280g cherries (stones in & stalks removed)
3 large eggs
250ml milk
80g plain flour
95g sugar
25g ground almonds
1/2 teaspoon vanilla extract
pinch of salt
butter for greasing
- Preheat the oven to 190°C / 375°F / Gas Mark 4
- Grease your oven proof dish well with butter
- Beat together all the ingredients apart from the cherries to make a batter
- Pour into your dish
- Sprinkle the cherries all around
- Bake for about 30 minutes until risen and cooked through
- Dust with icing sugar if desired
- Serve hot
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