Clafoutis limousin (cherry pie)

Name: clafoutis limousin (cherry pie)
Cook time: 15 min
Total time: 60 min
Yield: 6
Cuisine: French
Ingredients: 500 g cherries without seeds or fresh, or out of pot; 250 ml semi skimmed milk; 75 g wheat flour; 3 medium sized egg; 75 g granulated sugar; 8 g vanilla sugar bag; 1 mespoint salt; 2 el powdered sugar

Cherry cake with milk, flour, eggs, sugar and vanilla sugar

Ingredients

500 g cherries without seeds or fresh, or out of pot
250 ml semi skimmed milk
75 g wheat flour
3 medium sized egg

75 g granulated sugar
8 g vanilla sugar bag
1 mespoint salt
2 el powdered sugar

Kitchen Stuff

1 low cake mold (Ø 24 cm)

Directions

Preheat the oven to 190 ° C.
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).
In a bowl, beat the milk, flour, eggs, sugar, vanilla sugar and a pinch of salt into an airy batter.
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.
Remove the mold from the oven and sprinkle the clafoutis with powdered sugar. Serve warm.