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Le Chaudron recipe
Clafoutis aux cerises de Mamie Praline
Mamie Praline's cherry clafoutis
⏱ 50 minServes 6Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)pitted cherries
4eggs
60 g (2 oz)superfine sugar
80 g (3 oz)flour
50 g (2 oz)butter
300 ml (1¼ cups)milk
1 pinchsalt- 10 gbutterfor the dish
- 400 g (14 oz) pitted cherries
- 4 eggs
- 60 g (2 oz) superfine sugar
- 80 g (3 oz) flour
- 50 g (2 oz) butter
- 300 ml (1¼ cups) milk
- 1 pinch salt
- 10 g butter for the dish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 210 °C (410 °F), conventional heat. Melt the 50 g (3½ tbsp) butter over low heat in a small saucepan, then let it cool slightly off the heat.
- Pit the 400 g (14 oz) cherries one by one, keeping them whole. Leave in a colander for a few minutes to drain their juice.
- In the bowl, whisk the 4 eggs with the 60 g (⅓ cup) sugar and the pinch of salt for 2 minutes, until slightly pale.
- Sprinkle in the 80 g (⅔ cup) flour while whisking to avoid lumps, then add the warm melted butter and finally the 300 ml (1¼ cups) milk. The batter should be thin, like crêpe batter.
- Butter the dish with 10 g (2 tsp) butter, arrange the cherries in a single layer in the bottom, then gently pour the batter over without moving them.
- Bake for 35 minutes at 210 °C (410 °F), until puffed and golden and a knife inserted in the center comes out clean.
- Let cool for 20 minutes and serve straight from the dish, sprinkled with a little sugar if you like.
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