Right now, at least in Denmark, is the right time to try to pick some wild cherries. But you have to be really fast, because you have a lot of competition from the birds. And they have a tendency to beat you to it. And if you should happen to loose the competition, you can easily replace the cherries with whatever berry you can find. Gooseberries, raspberries, blueberries, plums, figs or even cherry plums.
A clafoutis is a quite simple cake to bake and it more or less just a very thick pancake and you do not use any raising agents, so it feels quite heavy. I normally serve it with a bit of full fat creme fraiche or just a scoop of ice cream. I prefer to eat it on the same day as it is baked and even better still luke warm.
Classic cherry clafoutisPrint Recipe
- 4 eggs
- 5dl milk
- 200g flour
- 100g sugar
- a pinch of salt
- 20g butter
- 300g cherries - pitted
- icing suger to dust on top
Preheat the oven to 180 degrees celcius. (350 degrees fahrenheit)
Whisk eggs, milk, sugar and melted butter together. Slowly add flour and the pinch of salt. Whisk until there isn't any lumps.
Add half of the mixture to a greased cake or pie tin. Bake for 10 minuttes. This is so the cherries doesn't sink to the bottom.
Add the cherries and the rest of the batter. Bake for approximately 30 minutes - or until the cake have set and lightly browned.
Cool for a bit and sprinkle with icing sugar.
Serve with creme fraiche or a scoop of ice cream.