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Jillstauffer
Clafoutis limousin (cherry pie)
Cherry cake with milk, flour, eggs, sugar and vanilla sugar
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Grease the cake mold with butter. Divide the cherries over the bottom of the pie dish (first let the cherries drain well from the pot).
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In a bowl, beat the milk, flour, eggs, sugar, vanilla sugar and a pinch of salt into an airy batter.
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Pour the batter over the cherries and slide the dish in the middle of oven. Fry the clafoutis in 40-45 minutes until tender and golden brown.
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Remove the mold from the oven and sprinkle the clafoutis with powdered sugar. Serve warm.
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Nutrition
205Calories
Sodium0% DV2.875mg
Fat5% DV3g
Protein12% DV6g
Carbs12% DV36g
Fiber32% DV8g
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