Cherry clafoutis

Votes: 5

Time: 55 min.
Complexity: easily
Servings: 8

Clafoutis translates from French as "filled." This wonderful dessert, very popular among French housewives, is a casserole filled with cherries. Its texture resembles a delicate soufflé, primarily made with an egg and curd mixture. You can bake clafoutis year-round, using fresh, juicy cherries in the summer and frozen ones in the winter. The berries are placed in a pie pan and filled with a batter. You can sprinkle the top with granulated sugar and bake. The result is a delicate berry pie with a sugary crust, best served warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp (30 g) butter, thinly sliced, plus extra for greasing the pan
450 g fresh cherries, pitted (or 300 g frozen cherries, thawed and patted dry)
3 large eggs
1 and 1/4 cups low-fat cream 10%
0.5 cups of 4% cottage cheese
0.5 cup + 2 tablespoons granulated sugar
0.5 cups flour
Powdered sugar for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, cherry, eggs, cream, cottage cheese, sugar, premium flour, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a 27cm round baking pan with butter and spread the cherries evenly over it.
In a bowl, whisk together the eggs, cream, cottage cheese, 0.5 cups of sugar, and flour. Pour the batter over the berries, sprinkle with the remaining 2 tablespoons of sugar, and arrange the pieces of butter.