Clafoutis with cherries and apples
8 servings
60 minutes
Cherry and apple clafoutis is a refined French dessert that combines the tenderness of airy batter with the refreshing tartness of fruits. The history of this dish goes back to the Limousin region, where cherries were traditionally used for a rich flavor. In this version, the sweetness of caramelized apples adds new shades to the classic recipe. The light texture of clafoutis resembles soufflé, while the aroma of vanilla and baked fruits makes it truly magical. It is perfect for a morning breakfast or an exquisite dinner finale. Served warm or chilled, often with a scoop of vanilla ice cream. This dessert embodies French charm, simplicity, and elegance.
1
Beat the eggs with sugar until fluffy, add milk and melted butter. Whisk with a mixer until a uniform airy mass is achieved.
- Chicken egg: 4 pieces
- Sugar: 120 g
- Milk: 300 ml
- Butter: 1 tablespoon
2
We clean 2 apples, cut them, and drizzle with lemon juice.
- Apple: 3 pieces
- Lemon juice: 2 tablespoons
3
We remove the pits from the cherries.
- Cherry (sour): 400 g
4
Grease the mold (preferably with removable sides) with oil.
- Butter: 1 tablespoon
5
We lay out apples and cherries.
- Apple: 3 pieces
- Cherry (sour): 400 g
6
We are filling with batter.
- Wheat flour: 100 g
- Chicken egg: 4 pieces
- Sugar: 120 g
- Milk: 300 ml
- Butter: 1 tablespoon
7
Place in an oven preheated to 200 degrees for 35-40 minutes.
8
We take it out, we flip it.
9
We clean the remaining apple and cut it into thin slices.
- Apple: 3 pieces
10
Pour 3 tablespoons of water mixed with 5 tablespoons of sugar and place on low heat.
- Sugar: 120 g
- Milk: 300 ml
11
Once the apples are covered in caramel, place them on top of the clafoutis.
