Cherry Clafoutis

3 tb Flour
1 Pinches salt
3 tb Caster sugar
3 Eggs
400 ml Milk
1 tb Oil
3 tb Kirsch
1 tb Butter
1 kg Cherries; stoned
Icing sugar; to serve

Preheat oven to 175C.

Put flour, salt and sugar in a bowl, whisk in eggs one at a time and then follow with milk, oil and kirsch. Set aside for 30 minutes.

Butter a solid 20cm flan dish and press in the paste, push in the cherries and transfer to the oven for 30-40 minutes, check halfway through as you may need to lower the heat.

Dust with icing sugar and serve.

Cherry Clafoutis printer friendly version located here.
Click Back to return.