CHERRY CLAFOUTI
30 ml Butter
500 g stoned fresh black cherries (or drained tinned)
30 ml sugar
30 ml Kirsch or similar (optional)
75 ml flour
75 ml sugar
pinch salt
3 eggs
15 ml vanilla
250 ml milk
Preheat oven to 180 C and butter ceramic pie dish.
Melt butter, add sugar and cherries, saute a few minutes until cherries plump up. (Add Kirsch if using, allow to heat and light to flambe).
Mix flou, sugar and salt together, add eggs, mix till smooth. Add milk and vanilla and stir until there are no lumps.
(Original recipe :- pour 1 cm batter in bottom of pie dish, place in oven for about 10 minutes until it sets, remove from oven) – I would not do this step again.
Scatter drained cherries into dish. Pour batter over and place in center of oven. Bake for about 1 hour, it will puff up. When center is set, remove from oven and sprinkle confectioners sugar. Serve warm or cold with cream or ice cream
My Photos – Petro Borchard
Ek dink ek sal die beslag dubbel maak volgende keer. daar was net nie vir my genoeg “deeg” nie.
