Clafoutis is a cherry dessert from France’s Limousin region, made without pastry: a pourable, crepe-like egg-and-milk batter is poured over cherries and baked like a flan. In Limousin, it is baked with the cherry pits in, which give the dessert a light almond aroma; this version is made with pitted cherries for diners’ safety. Serve it warm, once it has set enough to cut with a knife rather than spoon.
Heat the oven to 180°C / 355°F. Butter a 22 cm baking dish and sprinkle it with 1 tablespoon of granulated sugar, tilting the dish to coat it evenly; the sugar forms a thin crust around the dessert.
Rinse the cherries, remove the stems, and pat them dry with paper towels. Remove the pits. In Limousin, clafoutis is baked with the pits in, but diners must be told if the dessert contains pits. Arrange the cherries in a single layer in the bottom of the dish.
Whisk the eggs with the sugar, salt, and vanilla until pale. Add the flour and mix until no lumps remain, then gradually add the milk and cream. The batter should be smooth and pourable, like crepe batter.
Slowly pour the batter over the cherries and place the dish on the middle rack of the oven. Bake for 35–40 minutes, until the edges puff and turn golden and a knife inserted in the center comes out without wet batter; the center may still jiggle slightly. The egg-based batter cooks through during this time.
Remove the dish from the oven; the clafoutis will sink as it cools, which is normal. When warm, sift powdered sugar over the top and cut into slices to serve.
Clafoutis sinks as it comes out of the oven and sets as it cools. If cut while hot, the center will run, so let it cool until warm before serving.
Kirazların çekirdeğini çıkarmadım, tarifte ayıklama yazıyor ama ben bütün bıraktım ve suyunu daha az saldı. Çekirdekli hâli badem kokusu da veriyor, yalnız yerken uyarmak gerekiyor.
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