Buckwheat Clafoutis with Sour Cherries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g buckwheat, freshly round, or other flour
- 3 tablespoon cane sugar (raw)
- 1 tablespoon vanilla sugar
- 3 egg (s)
- 1 cup yogurt
- 1 pinch salt
- 1 pinch (s) baking soda
- 700 g sour cherries, fresh or from the lass, drained
- 1 tablespoon butter, for the pan
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the sugar and eggs until frothy, stir in the yoghurt, mix in the salt and baking soda mixed with the buckwheat flour, the dough should still be thick.
- Grease a large quiche or springform pan (or baking dish) thoroughly with butter, distribute the fruit evenly in it and pour the batter over it. Bake at about 175 ° for about 1/2 hour.
- Let cool a little and dust with powdered sugar.
- It tastes best when it is still lukewarm, served with vanilla sauce, ice cream or cream as a dessert or with coffee.
- Tip:
- Also tastes delicious with berries or other fruits.
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