Cherry clafoutis

A delicate French dessert, clafoutis is extremely easy to cook and is made of simple ingredients available anywhere anytime. Kristina Sheremetyeva, a young mum and flight-attendant told us about the process. The cake turns out light and fluffy, nothing like any other regular pie crust. This dessert will be complemented ideally by sour berries, such as cherry. It will give that nice sour hint to the pastry. Your clafoutis can be baked in individual ramekins or as one bigger piece. The kids are going to enjoy it anyway!

Kristina Sheremetyeva, cook enthusiast and flight-attendant. 


400-500 g pitted cherry (fresh or frozen)
100 g flour
3 tbsp. sugar
2 tbsp. vanilla sugar
4 eggs
200 ml milk
50 g buter
salt, nutmeg to taste


Grease a baking pan with butter and sprinkle it with flour. Arrange drained defrosted (or fresh pitted) cherries on the bottom of the baking pan.

Mix flour and sugar together with a pinch of salt, pinch of nutmeg and vanilla sugar, whisk in eggs with a blender. Add a little bit of warm milk (try not to overheat the milk to prevent eggs from cooking) and softened butter. The batter will turn out similar to pancake batter.

Cover the cherries with the batter and put in an oven, preheated up to 180 degrees. Bake for 40-50 minutes.

Serve topped with sugar powder.

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