http://www.manusmenu.com/cherry-clafoutis
Ingredients
450 gms – 1 lb. cherries, pitted
100 gms – ⅘ cup self raising flour
4 eggs
140 + 20 gms – 1 cup + 1 tbsp sugar
1 pinch salt
30 gms – 2 tbsp butter, melted (+ a little to grease the pan)
250 ml – 1 cup milk
1 tsp vanilla essence
Icing sugar
Put the self raising flour, eggs, 140 gms – 1 cup of sugar, salt, melted butter, milk and vanilla essence in a blender and blend until smooth.
Grease the pan with some melted butter, sprinkle the remaining sugar on it and add the cherries.
Pour the batter on top of the cherries.
Bake in a pre heated oven at 180°C – 355°F for 45 minutes to 1 hour (depending on your oven and on the depth of your dish). It’s ready when the batter has set and the top is golden brown.
Let the clafoutis cool down slightly and dust it with icing sugar before serving it lukewarm.
Ingredients
450 gms – 1 lb. cherries, pitted
100 gms – ⅘ cup self raising flour
4 eggs
140 + 20 gms – 1 cup + 1 tbsp sugar
1 pinch salt
30 gms – 2 tbsp butter, melted (+ a little to grease the pan)
250 ml – 1 cup milk
1 tsp vanilla essence
Icing sugar
Put the self raising flour, eggs, 140 gms – 1 cup of sugar, salt, melted butter, milk and vanilla essence in a blender and blend until smooth.
Grease the pan with some melted butter, sprinkle the remaining sugar on it and add the cherries.
Pour the batter on top of the cherries.
Bake in a pre heated oven at 180°C – 355°F for 45 minutes to 1 hour (depending on your oven and on the depth of your dish). It’s ready when the batter has set and the top is golden brown.
Let the clafoutis cool down slightly and dust it with icing sugar before serving it lukewarm.
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