Grease the inside of each ramekin with butter. Now coat them with sugar – making sure the bottom and the sides are well covered.
For Cherry Clafoutis:
Rinse the cherries and place them inside the ramekins. I needed about 6-7 cherries (the amount will depend on their size).
Prepare the batter by combining flour mixed with baking powder, eggs, sugar, half and half and vanilla flavoring in a bowl. Give it a good mix with electric mixer (this will take 1-2 minutes). Pour the batter over the cherries.
Place the ramekins onto a baking tray and bake in a preheated oven at 360°F (180°C) for 20 minutes or until an inserted skewer comes out clean.
Optional: Dust them with powdered sugar.
Notes
Half and half (US) can be substituted with single cream (UK) or milk.
The baking time may vary slightly. In general count with 15-25 minutes. I suggest checking after 15 minutes. Insert a skewer to see if the batter is set. If it is, take it out.
This recipe can be made with pitted cherries or whole cherries.
When the cherries are placed tightly in the ramekins, they will stay at the bottom. If they are loose they will come up to the surface. Both versions are OK.
They can be served slightly warm or cold.
I use dry measuring cups for both dry and wet ingredients.
Course: Dessert
Cuisine: French
Keyword: Cherry Clafoutis
Nutrition Facts
Mini Cherry Clafoutis
Amount per Serving
Calories
202
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Cholesterol
96
mg
32
%
Sodium
48
mg
2
%
Potassium
283
mg
8
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
5
g
10
%
Vitamin A
290
IU
6
%
Vitamin C
3.6
mg
4
%
Calcium
97
mg
10
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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