French Cherry Clafoutis from Bubblerock
There's something about a recipe that comes straight from your grandmother's kitchen that absolutely can't be beat. They're typically written in the finest of penmanship and stained with age, love and...
There's something about a recipe that comes straight from your grandmother's kitchen that absolutely can't be beat. They're typically written in the finest of penmanship and stained with age, love and over-use. And since we're nearing the end of cherry season (insert soft sobs here), what better way to use the last of this years bounty than with this classic french cherry clafoutis recipe. Brought to us by Steph's very own late grandmother, it's truly an honour to be able to share it today. See it all right here in the gallery
French Cherry Clafoutis, from Grandmas Pantry
|FOR EACH EGG:||1 large tablespoon of flour|
|1 large tablespoon of sugar||1 pinch of salt|
|1 pinch of vanilla powder||100ml of milk|
|a little kirsh, to taste||cherries|
|NOTE: We used two eggs in this recipe|
In a mixing bowl, combine the flour, sugar, salt and vanilla powder.
Then add the egg(s) and mix
Then add the milk and mix
Finally, add the kirsh. Set aside.
Butter a round tart dish and lightly sprinkle the bottom with sugar.
Fill with a layer of cherries.
Add the mix.
Place in oven for 30-45min, until golden on top and the sides start to separate from the dish. Just as it is about ready, lightly sprinkle the top with a little sugar.
Let it sit before serving. Serve room temperature or cold.
TIP: You can add vanilla ice cream or liquid custard for a little extra yumminess.
Design, Styling & Recipe: Steph & Robin Bubblerock | Props/Tableware: Steph's parents. | Recipe: Steph's late Grandma | Location: Steph's parents country house, Dordogne, France.