The recipe that we are going to prepare on this occasion is a traditional French cake called Clafoutis, although sometimes we can also find it written as Clafouti. It can be done from many fruits such as apple, pear or peach, but this time we will prepare the original cherry clafoutis recipe. To elaborate it we will use a liquid mass very similar to the one we use for the crepes, with which we will bathe the cherries . This peculiar cake, originally from a French town called Limousin, is sophisticated and delicious. Although you can prepare it with cherries with bone, it is better to do without it to make it easier to eat and to prevent the little ones from being attracted. Do you have everything to prepare it? We go with the step by step and discover how to do cherry clafoutis.
| 🚻 6 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make cherry clafoutis: |
| 3 eggs 100 kilograms of common flour 1 branch of vanilla 2 natural cherry or canned boats 3 tablespoons of liquid stevia or other sweetener 1 glass of half -nacked milk 2 tablespoons of sugar sugar glas to sprinkle 1 piece of butter to spread the mold |
| ADDITIONAL CHARACTERISTICS: Cheap cost, traditional recipe of France |
Ingredients to make cherry clafoutis:
1. Beat the eggs in a mixing or hand glass. When they are already sparkling, introduce the rest of the ingredients.
2. Prepare the sugar measurement you are going to use and, meanwhile, open a vanilla pod. With great care, go dragging a lace to extract its interior and mix it in the glass with the eggs.
3. Add the sweetener of your preference, as well as flour. See beating. The mixture will be quite liquid, but that is the idea, so don worry. Pour the milk and continue integrating everything into the container.
4. spread the butter all over the surface of an oven mold to facilitate the unmold. Preheat the oven to 200 ºC up and down. Pour the mixture into the mold. The clafoutis mixture must be liquid, similar to a flan.
Trick: You can also use oil instead of butter. It is better to choose the narrow mold, since the clafoutis is fine and should not lift.
5. If you are using cherries in syrup, strain its juice and introduce them in the mold with the cream prepared above. If you use natural cherries, save this step and just place them in the mold. Take out to the oven and let it cook for 35 minutes. Lower the degrees to 180 ºC and introduce the cake at medium height.
6. Once the cooking time is finished, click Clafoutiss cake with a stick to check if it is already set. If so, take out and hope you cool a little to unmold. Sprinkle the cherry clafoutis with Glass sugar and voilà , it will be great!
