Light cherry clafoutis

Ingredients

For 1 serving

• Cherries130 g
• Eggs1
• Reduced-fat milk80 ml
• All-purpose flour20 g
• Sugar8 g
• Vanilla extractto taste

Contains: gluten, lactose, eggs,

In season: May – July

Method

1. Preheat the oven to 180 °C (conventional) and line a small baking dish with wetted and wrung-out baking paper.
2. Wash the cherries, remove the stalks and stone them with a cherry stoner or by scoring them and twisting the halves apart; arrange them in a single layer in the dish.
3. In a bowl beat the egg with the sugar and a few drops of vanilla extract, add the flour and whisk, then pour in the milk in a thin stream, still whisking, until the batter is smooth, runny and lump-free.
4. Pour the batter over the cherries.
5. Bake for about 25 minutes, until the clafoutis is puffed, golden at the edges and set in the centre: it shouldn't wobble when you move the dish.
6. Let it cool for a few minutes, it will sink a little and that's normal, and serve it warm.