Perenclafoutis with goose paws

Name: perenclafoutis with goose paws
Total time: 60 min
Yield: 8
Ingredients: 2 pear; 5 lemon; 4 egg; 75 gram fine cristalsugar; 100 gram flour; 1 teaspoon cinnamon; 50 gram butter; 200 ml creme fraiche; 250 ml Full Milk; 8 bokkenpootje; powdered sugar

Ingredients

Directions

Extra requirements: hand mixer with garden, round low baking dish with a diameter of 26 cm.
Grease the oven dish.
Preheat the oven to 175 ° C.
Cut the pears into pieces so that you have two parts per person.
Peel the pears and remove the cores.
Rub the parts with lemon juice.
In a bowl, beat the eggs with sugar with the hand mixer to an airy mixture.
Let the butter melt.
Beat the flour with cinnamon with a pinch of salt.
Then also the melted butter, crème fraiche and milk.
Pour the batter into the dish and place the pears in a circle, with the narrow side to the middle and the convex side up.
Place the goat feet between the pieces of pear.
Put the dish in the middle of the oven and fry the clafoutis in the oven in thirty to forty minutes until golden brown and done.
Sprinkle the clafoutis out of the oven with icing sugar.
Allow to cool to lukewarm.