600 g cherries (with or without stones)
40 g unsalted butter plus 20 g for the mould
100 g plain flour
60 g caster sugar
pinch of salt
1 sachet of vanillin sugar
4 large eggs (at room temperature)
200 ml milk
icing sugar for dusting
Preheat the oven to 210°c.
Quickly wash the cherries under running water, remove stalks and drain.
Melt 40g of butter in a small pan with a thick base.
Mix the flour, sugar, salt and vanillin sugar in a
Incorporate the eggs, little by little, then slowly add the milk, continuing to mix.
Add the melted butter.
Grease a pie dish or quiche dish, arrange the cherries then pour in the clafoutis batter.
Put in the oven for 10 minutes at 210°C then reduce to 180°C and cook for another 20 minutes.
Serve the clafoutis cold or warm, dusted with
The traditional recipe leaves the stones in the cherries so remember to tell your guests if the stones are still in them.