Cherries are everywhere right now: on the stalls of Brussels markets, in neighborhood grocery stores, and even in our kitchens. And if there’s one recipe everyone agrees on for enjoying them, it’s clafoutis. Good news: Cyril Lignac is sharing his easy, generous, and almost foolproof version .
Cyril Lignac’s Cherry Clafoutis Recipe
Ingredients
- 400 g rinsed cherries
- 4 eggs
- 200 g flour
- 150 g sugar
- 50 cl milk
- 1 pinch of salt
- 2 tablespoons kirsch (optional)
- A little butter for the pan
Preparation
- Preheat the oven to 180°C. Generously butter a clafoutis pan.
- Rinse the cherries. You can pit them or leave them whole, depending on your preference.
- In a large mixing bowl, whisk the eggs with the sugar until the mixture is smooth.
- Add half the flour, the pinch of salt, and half the milk. Mix thoroughly.
- Then stir in the remaining flour and milk until you have a smooth batter. Add the kirsch if you’d like to use it.
- Add the cherries to the batter.
- Pour the mixture into the buttered pan.
- Bake for 30 to 35 minutes at 180°C, until the top is nicely golden.
- Let it cool for a few minutes before serving.
The little tip that makes all the difference
Like many family desserts, clafoutis is at its best when enjoyed while still slightly warm. Fresh out of the oven, with a cup of coffee, or during an impromptu afternoon snack on the patio—it doesn’t get much more summery than this.
Read more on Bruxelles Secrète👉Have you heard of Miska, the Lebanese ice cream maker who’s taking Brussels by storm?
