Clafoutis with cherries

Finally, the berry ripening season has come, including cherries. I want to enjoy this berry to the fullest, make preserves for winter, and prepare something delicious for dessert. The French pie, clafoutis with cherries, somewhat resembles our 'Charlotte with caramelized apples' or casserole, but it is made with a more liquid batter and specifically with cherries.

It is worth noting that French chefs do not remove the pits from the fruits for this dish, so the baked goods do not turn out too watery, and the pie remains juicy and very berry-flavored.

Serves: 7.

Time for preparation: 60 minutes.

Caloric value: 202 kcal per 100 grams of the dish.

Cuisine: French.

Ingredients

• only fresh cherries (frozen will give too much moisture) - 500 g;
• butter (for greasing the pan) - 10 g;
• flour (wheat) - 125 g;
• baking powder - 4 g;
• powdered sugar - 100 g;
• eggs C 1 - 3 pcs;
• milk of any fat content - 250 ml;
• vanillin - 1 packet.

Preparation

1. Prepare the ingredients for making clafoutis with cherries. Immediately turn on the oven to 200 degrees.

2. The cherries must be completely dry, so after washing, spread them on a towel and pat them dry.

3. Place the eggs and powdered sugar in a mixing bowl. You can replace powdered sugar with regular sugar, but then you will have to mix the mass until the sugar crystals dissolve, which will increase the total cooking time.

4. Whisk or mix the sweet mass.

5. Sift in the flour, but not all at once; add it in small portions, mixing the batter after each addition - this way, the structure of the liquid batter will be smooth, without lumps.

6. Add the baking powder and vanillin. Mix well.

7. Pour in the milk, but also in small portions, like the flour. The batter will resemble pancake batter in composition and consistency after mixing.

8. You can bake clafoutis in a large pan or in individual ones. Grease them with butter and sprinkle sugar in a thin layer. First, arrange the cherries in the small molds.

9. And the remaining berries - in a large one.

10. Pour the dough similarly - first into portioned dishes.

11. Then - into a large mold (the cherries should sink into the flour filling).

12. Place the molds on a baking sheet, arranging the smaller molds so that they can be easily removed first, as the dough will bake faster in them. Send the sheet to the middle level of the oven.

13. After half an hour, the portioned clafoutis will be ready.

14. After another 10 minutes, you can take out the large mold.

Clafoutis with cherries can be served both warm and cooled - it is equally wonderful and tasty. Dust the top with powdered sugar if desired.