frenchdessert· 6 servings
≈341 kkal · P 18g · L 23.3g · KH 40.4g (per recipe, TKPI estimate)
Kue Clafoutis
MBG-eligible
Clafoutis
Ingredients
- 500 g fresh cherries, pitted
- 3 large eggs
- 250 ml whole milk
- 100 g all‑purpose flour
- 80 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- Pinch of salt
- 30 g unsalted butter, melted (plus extra for greasing the dish)
- Powdered sugar, for dusting
Instructions
- 1Preheat the oven to 180 °C (350 °F) and butter a 23‑cm (9‑inch) round baking dish.
- 2Scatter the pitted cherries evenly over the buttered dish.
- 3In a bowl, whisk the eggs with the granulated sugar until pale and frothy.
- 4Sift the flour and salt into the egg mixture, whisking to combine, then gradually add the milk while stirring to form a smooth batter.
- 5Stir in the vanilla extract and almond extract (if using) and the melted butter.
- 6Pour the batter over the cherries, ensuring they are fully covered.
- 7Bake for 35–40 minutes, or until the clafoutis is puffed, golden, and a knife inserted in the center comes out clean.
- 8Remove from the oven, let cool slightly, then dust generously with powdered sugar before serving.
Source: llm-generated