In the cherry season let us prepare an easy and quick pastry – CHERRY CLAFOUTIS.
I took the idea for the recipe from the culinary site https://www.homecookingadventure.com/.
Here’s how I made it. You should try it, too!
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
In this recipe, the most time-consuming thing is the pitting of the cherries. For this time I could prepare 2 more desserts. But... there's no way we're going to serve a pastry with non-pitted cherries, right? 😉
I was sure I had a pitting kitchen device, but since I couldn't find it, I adjusted a bottle of Ouzo (because it had a narrower bottle neck), armed myself with a wooden skewer and more patience, and started. It's not difficult, but it's a slow job. Just place a cherry on the neck of the bottle and with gentle moves using the wooden skewer, pierce the cherry until the pit falls to the bottom.
Take a silicone mold or a tray with a non-stick coating measuring about 25/25 cm and spread it generously with butter or margarine. Then sprinkle with a few spoons of sugar and cover the surface and walls of the pan well.
Tightly arrange the cherries close next to each other.
Set aside while you prepare the mixture.
In a bowl, break the eggs and add the sugar and salt. Beat well with a whisk.
Add the vanilla extract.
Gradually add the flour, sifting it.
Stir constantly with a whisk.
Important note: if you want the cake to taste more like Creme Caramel, add less flour (for example 60 or 80 grams). If you add the whole amount of flour to the recipe, you will get a thicker layer.
Add the milk and stir.
Add the melted butter and stir.
You should get a pancake-like mixture.
Carefully pour the mixture over the cherries.
Try not to disarrange in order to get a beautiful dessert.
Bake in a preheated oven at 180 degrees with a fan for about 30-35 minutes.
Initially, the cake inflates, but then flatten a little. This should not bother you!
Allow to cool and serve.
Optionally, you can sprinkle on top with icing sugar.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
In this recipe, the most time-consuming thing is the pitting of the cherries. For this time I could prepare 2 more desserts. But... there's no way we're going to serve a pastry with non-pitted cherries, right? 😉
I was sure I had a pitting kitchen device, but since I couldn't find it, I adjusted a bottle of Ouzo (because it had a narrower bottle neck), armed myself with a wooden skewer and more patience, and started. It's not difficult, but it's a slow job. Just place a cherry on the neck of the bottle and with gentle moves using the wooden skewer, pierce the cherry until the pit falls to the bottom.
Take a silicone mold or a tray with a non-stick coating measuring about 25/25 cm and spread it generously with butter or margarine. Then sprinkle with a few spoons of sugar and cover the surface and walls of the pan well.
Tightly arrange the cherries close next to each other.
Set aside while you prepare the mixture.
In a bowl, break the eggs and add the sugar and salt. Beat well with a whisk.
Add the vanilla extract.
Gradually add the flour, sifting it.
Stir constantly with a whisk.
Important note: if you want the cake to taste more like Creme Caramel, add less flour (for example 60 or 80 grams). If you add the whole amount of flour to the recipe, you will get a thicker layer.
Add the milk and stir.
Add the melted butter and stir.
You should get a pancake-like mixture.
Carefully pour the mixture over the cherries.
Try not to disarrange in order to get a beautiful dessert.
Bake in a preheated oven at 180 degrees with a fan for about 30-35 minutes.
Initially, the cake inflates, but then flatten a little. This should not bother you!
Allow to cool and serve.
Optionally, you can sprinkle on top with icing sugar.
Enjoy! 🙂
