A quick and easy recipe that’s delicious as well …

 

For 6 people:    500g strawberries 2 tbsp kirsch 1/4 lemon 125 g caster sugar 80g plain flour 4 eggs 25cl whole milk 1 earthenware dish butter to butter the dish 2 level tbsp caster sugar

 

 

 

 

 

 

 

 

 

 

 

 

 

Choose small strawberries for a prettier effect.

1. Rinse and hull the strawberries and place in a large bowl.  Sprinkle with 1 tbsp of caster sugar followed by the 2 tbsp of kirsch.  Mix and leave to macerate for about an hour.
   
2. Heat the oven to 190°C.  Butter the dish. 
   
3. Put the flour and sugar in a large bowl and mix together.  The addition of the sugar makes the flour more free-flowing, thereby avoiding lumps.
4. Break the 4 eggs into the bowl and beat till you obtain a smooth batter.
5. Add the milk little by little, mixing again with the beater.
6. Arrange the strawberries on the base of the buttered dish.  If necessary cut the largest in half.
   
7. Pour the batter into the dish and cook for 35 minutes.  The clafoutis is cooked when it is just golden.
   
8. Sprinkle with remaining tbsp of sugar.
9. Leave to cool and serve in the dish in which it was cooked.

 

 

This clafoutis should be eaten cold, decorated with a few slivered toasted almonds if you wish.

Variation :    use 6 ramekin dishes instead of a single dish - easier to serve and looks even prettier!  The cooking time for ramekins is 25 minutes instead of 35.

The original clafoutis is made with black Morello cherries.  As the cherry season is short, and they are not always available, you can add syrup of Amarena cherries to recapture the acidity of the Morello cherry.

 

 

 

serves 6 :   600g cherries 125 g caster sugar 80g flour 4 eggs  25cl whole milk 4 thyme flowers, leaves removed 1 sachet of sugared vanilla knobs of butter  1 earthenware dish

 

 

 

 

 

 

 

 

 

 

 

 

 

• 
  Pre heat the oven to 190°, butter the dish.
  
• Wash the cherries, remove the stalks and distribute them on the base of the dish. 
• Place the flour and sugar in a bowl and mix them. 
  This will make the flour more fluid and avoid lumps.
• Add the 4 eggs and whisk to obtain a smooth batter.
• Add the milk a little at a time and the thyme flowers. 
  Whisk again. 
  
• Pour the batter over the cherries and scatter some knobs of butter over the top.  Cook in the oven for 35 minutes until the clafoutis is golden.

 

 

 

Serve it warm or cold. 

Lighly sweetened and with a hint of acidity, this dessert is even better eaten warm.

 

For 4 ramekins:   400g raspberries 4 mint leaves 70g caster sugar 2 medium eggs 30g plain flour  1 yoghurt 125g crème fraîche

 

 

 

 

 

 

 

 

 

 

 

 

 

1. 
   Preheat oven to 160°
2. Arrange a quarter of the raspberries in each ramekin.  Sprinkle with 40gr caster sugar, followed by the finely chopped mint leaves.  Place in the centre of the oven till the raspberries are hot.
3. Separate the eggs, put the yolks in a large bowl to which you add the remaining sugar and beat till thick and creamy.  Add the yoghurt and cream, mixing well, then, using a spatula, the sifted flour, a small amount at a time.
4. Whip the egg whites till stiff and, using a spatula, carefully fold into the mixture.
5. Divide the mixture between the ramekins and cook for approx 40 mins towards the top of the oven.  They are done when golden on top.
   NB     It is normal for them to rise during cooking and to subside when removed from the oven. In each ramekin there will be equal parts sponge and fruit.
6. Sprinkle with a little sugar to serve.

 

 

 

Based on a recipe given to me by Mineke