Cherry clafoutis

Cherry clafoutis

Suggested material offered in store


150 g flour
2 beaten eggs 
100 g icing sugar
250 ml of milk
300g pitted cherries
Zest of 1 lemon


Preheat oven to 400 ° F.

Butter a Emile Henry clafoutis 9 inches mold .

In a bowl, make a well with the flour and add in the middle, eggs, sugar, milk and zest. Mix well until smooth.

Fill the mold to 2/3. Divide the cherries on the surface of the mixture and bake 40 minutes or until baked.


6 servings.

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