INGREDIENTS :
• 1 pound of cherries (preferably dark red),
destemmed and potentially de-pitted
• 3/4 cup pastry flour
• 1/3 cup coconut sugar, ground finely
• 3/4 cup mllk (preferably whole)
• 1/4 cup of butter, melted
• 1 teaspoon of vanilla extract
• 4 eggs
• 1 tablespoon rose water (optional)
• 1/2 teaspoon sea salt
How to Make :
Stage 1: Prepare your Batter
1. Start by preheating your to 400 degrees Fahrenheit
2. In a Pyrex dish (ours had a 9-inch diameter), lay your cherries flat along the
dish bed then set aside for the time being
3. Into a mixing bowl, start by mixing your coconut sugar, pastry flour and sea
salt together. Make sure your dry ingredients are well mixed through with no
clumps that might come into your clafoutis batter
4. Create a small well in the middle and begin by pouring in your vanilla extract
and milk. Whisk the liquid through to create the basis of what will become your
runny clafoutis batter
5. Next, add your eggs in one by one. Each time you add an egg in, whisk it
vigorously through to mix it into the batter. The more vigorously you whisk, the
more air you can introduce into the batter, which is a good thing. Continue until
you’ve whisked all four of your eggs into what is now a very runny batter
6. Finish making your batter by pouring in your melted butter and rosewater. Mix
vigorously through, at which point your batter should be ready to go
Stage 2: Assemble & Bake your Clafoutis
1. To assemble your clafoutis, pour the runny batter over the Pyrex dish of
cherries so that the batter fills the empty spaces. Carefully pour as much of the
batter in as you can, although you should be able to pour it in its entirety
2. Finally, take your Pyrex and place it into the oven for 15 mins. After 15 minutes,
you’ll want to turn the heat of the oven down to 350 degrees Fahrenheit and
continue to bake for another 30 minutes
3. Once the baking is done, remove your clafoutis from the oven and serve
immediately. Enjoy!.
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