Chrissis Buckwheat – Clafoutis
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon cane sugar
- 2 egg (s), size M
- 250 g yourt 1.5%
- 75 g flour, (buckwheat flour)
- 1 pinch (s) salt
- 1 pinch (s) baking soda
- 2 apples, medium-sized
- 1 teaspoon butter, soft, for the pan
- 2 teaspoons powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the raw cane sugar with the eggs until frothy, mix in the yoghurt.
- Mix buckwheat flour with salt and baking soda and quickly fold into the sugar-egg-yogurt mixture with a whisk.
- Grease a rectangular baking dish with butter. Pour in the compound and smooth the surface.
- Wash the apples, peel and quarter them if necessary and remove the core. Cut the quarters into small pieces and spread over the clafoutis mixture.
- Bake at 175 ° C on the middle rack for about 20-25 minutes. Make a test!
- Then let cool down a little on a wire rack. Sprinkle with sifted powdered sugar before serving.
- Clafoutis is usually eaten lukewarm and tastes delicious as a dessert. If you can “afford” it, you can serve it with a homemade vanilla sauce.
- Total 16.5 p. / With 6 servings per serving 3 p.
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