Fresh Cherrie Clafoutis

Here is a real summer French classic. Now is the perfect time to try out this recipe, cherries from Tasmania are at their peak (but not their price). Very easy and quick to make, it is basically a crêpe mix. It is also great in Autum with fresh apples, pears or figs… As it is pretty cheap to make, I mainly use quality ingredients like Maleny Guernsey Full Cream Milk or Organic products. Although traditionally the cherries are not pitted (adding a nutty flavor), it is somehow easier to eat when the cherries are pitted. This choice is yours to make… This is ideally served still warm from the oven, as a dessert, but also for breakfast or bruch.

Ingredients for 4-6

500g Fresh Cherries
500ml Full Cream Milk
5 Free Range or Organic Eggs
90g Organic White Flour
180g Organic Fine Raw Sugar

Soft butter and extra sugar for tart dish

Method

1. Pre-heat the oven to 180°C, wash the cherries and pit them using a pitter or a knife,
2. Brush your ceramic tart dish(es) with soft butter, sprinkle with raw sugar to coat evenly, discard the excess,
3. Wisk eggs and sugar till it is disolved, add flour, wisk well and add the milk.
4. Fill the dish with the mixture to 3/4, add cherries
5. Place in the oven. Depending on the size of your dish and your oven, cooking time will range from 20 min to 45min. Keep an eye on it, when the top is golden brown, well puffed up and the cake doesn’t wobble when you push it.