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
Buckwheat Clafoutis with Sour Cherries
Buckwheat Clafoutis with Sour Cherries

Instructions

  1. 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.
  2. 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.
  3. Let cool a little and dust with powdered sugar.
  4. It tastes best when it is still lukewarm, served with vanilla sauce, ice cream or cream as a dessert or with coffee.
  5. Tip:
  6. Also tastes delicious with berries or other fruits.

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