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Clafoutis Pancake

ingredients

serves four
5 eggs
1 1/3 cup (5 1/2 oz) 150 g plain flour, sifted
1 1/3 cup (5 1/2 oz) 150 g icing sugar (confectioners sugar)
1 tablespoon oil

for the fresh cherry clafoutis

1 lb (450 g) black cherries
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated) with 1/2 tsp ground allspice mixed in

for the welsh apple clafoutis

1 lb (450 g) cooking (tart) apples
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated) with 1 tsp cinnamon mixed in

method

1. You can do this either by hand or in a food processor. By hand break the eggs into a nice big bowl and whisk them. Add a tablespoon of flour and a tablespoon of icing sugar, and whisk it in.

2. Repeat until all of each are used up and you have a nice thick creamy batter. Add the tablespoon of oil and stir it in. If you are using a food processor, put in all the ingredients except the oil and whizz until a thick batter has formed. Add the oil and stir it in.

3. Lightly grease with butter a long gratin dish or baking dish, at least 1 1/2 inches (4 cm) deep and at least a foot (30 cm) long, and pour in the batter.

for the fresh cherry clafoutis

1. Put the washed cherries on top of the batter and sprinkle on the caster sugar with allspice.

for the welsh apple clafoutis

1. Peel, core and cut the apples into walnut-sized pieces and mix with the cinnamon and sugar. Put the sugared apples on the batter.

2. Place the dish in a medium oven for about an hour at gas mark 4 / 350°F / 180°C in a 160°C oven.

The pancake rises around the fruit. You have a lovely, crunchy, spicy fruit centre in a wonderful golden pancake. Serve with cream or fromage frais.

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