Cherry Clafoutis
Three reasons bring me to sharing with you yet another cherry🍒recipe, the first being the most obvious, we are in the middle of cherry season, the second is because it is the perfect comfort food on a rainy cold day like today, and the third is because cherries are my best friend’s favorite fruit, and today’s recipe is dedicated to her! Thank you for your love and daily support and sorry for the week long cherry teasing! This one’s for you M 🙂 Special thanks to Christine, for her time and for having shared with me one of her oldest traditional recipes, Merci 🙂
Ingredients
- 700g sour cherries, unpitted (you can also use black cherries)
- 2 whole eggs + 2 yokes (reserve the whites for another recipe)
- 25cl milk
- 80g butter, melted
- 100g self rising flour (if using normal flour, add a tsp of baking powder)
- 100g sugar
- A pinch of salt
- 1 tsp vanilla extract
- Vanilla sugar (optional)
How to Make It
Step 1
Crack two whole eggs then add the yokes of 2 extra eggs and whisk together (reserve the whites for another recipe)
Step 2
Add a pinch of salt and then the sugar and whisk until light and fluffy
Step 3
Gradually add in the flour and whisk until smooth
Step 4
Pour in the melted butter then add the milk in slowly and stir. Finally add some vanilla extract
Step 5
In a terracotta plate, rub some butter and drop in the unpitted sour cherries
Step 6
Pour the batter and bake until the clafoutis is beautifully puffed and golden, for about 40 minutes
Serve warm or chilled
Nutritional Info
This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
