200ml Cream (or Heavy Cream)
1 tbsp Flour
30g pre-ground Almonds
30g melted Butter
200g pitted Cherries or any other fruits
Preheat oven to 180° C (355° Fahrenheit). Melt butter and butter a large (non stick) pie plate with some of the melted butter. I used a 28cm/ 11 inch pie plate.
Add rest of the melted butter and all other ingedients in a large bowl or a food processor and mix thoroughly until everything is combined very well. There is no need to beat the batter fluffy. For best results you may use a immersion blender for some additional seconds. Place cherries in the buttered pie plate and pour batter over the cherries.
Bake for about 50-60 minutes at 180° C (355° F). If you have a hot air circulation oven use it for a fluffier result.
Sift some powdered sugar over the warm Clafoutis and eat it still warm with spoon right out of the pie pan. That's how I like it best. And that way you also do not have to worry about how to get it out of the pan in one piece (which is almost impossible anyway).
If you are on a gluten-free diet replace the flour with the same amount of pre-ground almonds. If you do not have pre-ground almonds at hand you may as well use an additional 1,5 tbsp of flour instead.
If you do not like cherries you can replace it with almost any other fruit. I can think of apples, blueberries, mangos,...I tried it with tangerines and it turned out awesome, too.
Half Tangerine / Half Plain Clafoutis