Clafoutis is a typical dessert of French cuisine, particularly widespread in the Limousin region. It is a soft and fluffy cake made with an egg-and-flour custard base, enriched with ripe, sweet cherries. The result is an irresistible dessert, with a delicate and slightly tart flavor.
Wash and, alas, pit the cherries, a very tedious but necessary task
Mix the flour with the eggs, the milk, the sugar, a pinch of salt and the vanilla sugar
Pour into a buttered cake pan and add the cherries, then bake in the oven to taste: if baked at 160-180°C it takes about 40 minutes and the result will be similar to a latte alla portoghese, while at 200°C it takes less time and will be more like a traditional cake; good both ways! Unmold and sprinkle generously with sugar
Good served hot or cold
Cake pan
Whisk
Francia
| Energy (kcal) | 152.4 |
| Carbohydrates (g) | 13.56 |
| of which Sugars (g) | 11.3 |
| Fat (g) | 7.88 |
| of which Saturates (g) | 4.54 |
| Protein (g) | 7.59 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.14 |
