Clafoutis, a batter-based dessert with cherries from the Limousin region in the heart of France. It’s a bit like an egg custard and happens to be the theme of Hay Hay it’s Donna Day #19, hosted by Bron Marshall.
This time round, I’ve stuck with the traditional cherry clafoutis but you can make this dessert with other fruits, fresh or preserved. I’m thinking of trying plums next time.
So, when you want a dessert that’s simple and quick to make, I recommend you try baking a clafoutis. mrB recommends it too!
350g jar of morello cherries in syrup, drained
a pinch of salt
1/2 tsp vanilla extract
40g plain flour, sifted
Preheat the oven to 180˚C. Grease a 15cm round ovenproof dish with butter. Spread out the cherries on the bottom of the dish. In a food processor, blend all the ingredients to make a batter. Pour the batter over the cherries. Bake for 30 to 40 minutes until cooked all the way through.