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Perenclafoutis with goose paws
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Ingredients
Directions
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Extra requirements: hand mixer with garden, round low baking dish with a diameter of 26 cm.
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Grease the oven dish.
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Preheat the oven to 175 ° C.
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Cut the pears into pieces so that you have two parts per person.
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Peel the pears and remove the cores.
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Rub the parts with lemon juice.
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In a bowl, beat the eggs with sugar with the hand mixer to an airy mixture.
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Let the butter melt.
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Beat the flour with cinnamon with a pinch of salt.
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Then also the melted butter, crème fraiche and milk.
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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.
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Place the goat feet between the pieces of pear.
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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.
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Sprinkle the clafoutis out of the oven with icing sugar.
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Allow to cool to lukewarm.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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