The French term Clafoutis sounds sophisticated but actually this is just a plain and simple recipe to make. The batter is similar to a pancake mix, poured and baked with cherries in it. Very easy to do. Its more like a pudding, best eaten with cream, yum !
So the main ingredient is Cherries. My sis in law likes to buy me cherries, thanks to her. She bought it at this place, at a slightly cheaper price than in the supermarket. The factory is somewhere in Bukit Antarabangsa, KL area. You can google their website for more detail.
The recipe :1 cup of cherries, or more if you like 1 1/4 cup of full cream milk 1/4 cup castor sugar 3 large eggs 2 teaspoon vanilla extract 1/2 cup all-purpose flour A bit of butter Icing sugar, for dusting Whipping cream sweetened with icing sugar & vanilla extract, if you wish.
First get rid of the cherry stems and its stone. I don’t have a cherry pitter, so I just use a knife for this. Here is another cool technique to remove cherry stone. In a blender, mix the milk, sugar, egg, vanilla and flour. Pulse for a few times till all is incorporated. You can also do this manually but mixer is faster. Do not overmix.
Strain the batter.
Butter your baking dish. Then pour the batter making sure it does not fully cover the cherries. Arrange your cherries.
Bake at 180 C for a total of 45 to 50 minutes. Halfway, once the batter is slightly cooked you can dot the top with pieces of butter. After 40 minutes, I like to increase the upper temperature to 200 C to brown the top. The clafoutis will puff but once taken out of the oven, the glory is short lived, it will start to deflate. Dust with icing sugar to make it look pretty. Serve with the cream.
I can’t wait to have this after dinner. You can also substitute with other fruits such as plums, prunes, apples, pears, cranberries or blackberries. However, Wiki says that ” when other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.” I’ve never heard of that . Anyway, enjoy !