#Eggy deserts cracked#
#Eggy deserts plus#
#Eggy deserts crack#

Equivalents are Bing, Chelan, La Early Red (although it's black!), Black Douglas. These dark-skinned cherries are huge and firm, deliciously sweet with only a slight acidity. However, if we're lucky enough to visit Antoine's parents in Provence during cherry season in the early summer, my mother-in-law, Madeleine proudly rustles up her Clafoutis with local bigarreau cherries, les Burlat. It depends how you like your cherries! Do you like them acidic or extra sweet? We had a Napoleon cherry tree in the garden and honestly, they were so acidic that we'd add too much sugar and it wasn't the same pleasure. What Cherries are Best for this Clafoutis Recipe?Īny kind of fresh cherries are best for a clafoutis. While it's good, it's certainly not like the traditional tasting recipe. Chef Philippe Conticini also adds cinnamon - but also adds hazelnut flour, orange zest and tops with a Speculoos (Biscoff) crumble. She pre-cooks the cherries and serves it with a cinnamon cream. Many French chefs also create their own spin to the classic.įor example, French chef, Anne-Sophie Pic adds cinnamon and butter to the batter. As we keep the cherry stones in, the result is a cherry dessert that explodes with natural flavours, with a slight hint of almond. The fresh fruits are also baked or roasted in the batter, which concentrates their flavours and makes them juicy. To make it light, I prefer this recipe ratio. I prefer not to add a lot of flour to the recipe, as I find too much makes this a bit heavy and even a bit rubbery. Likewise, eggs are used in crêpe batter but does it taste eggy? No as there's some flour in it. The batter is not unlike the batter used for French pancakes (crêpes).

#Eggy deserts plus#

So, is it eggy? Well, as it's a custard, there are 4 eggs in it plus a yolk but it's not really eggy like an omelette or a savoury quiche. The classic clafoutis is simply a baked custard with cherries, eggs and flour as the main ingredients. What cherries are best and discover our family's tips to make it light. Traditionally made with cherries, it's so good for picnics and breakfast too. Eat straightaway.Easy recipe for French Cherry Clafoutis, a classic dessert from the Limousin region in France.

Season with a bit of salt and pepper and if desired a bit of Sriracha chili sauce squeezed on top in any design you might like.

Slice the avocados into even slices and divide evenly on top of each eggy bread slice.

Once all are plated, cut your avocado in half and de-pit.

Alternatively you could fry all four at once if you have a large skillet.

Repeat steps 3 through 6 for the remaining two eggy bread slices, adding more oil to the pan before frying.Once cooked take out of pan and place one eggy bread on top of the plated arugula salad leaves.Then carefully flip each eggy bread slice over and cook for another 2 to 3 minutes, depending on how well done you prefer your egg. Turn the heat down slightly to medium and cook for 3 minutes.

#Eggy deserts crack#

Gently crack an egg into each hole in the bread, being careful to not break the yolks.

Once the pan is piping hot, add two slices of the bread.

In a medium non-stick skillet over medium-high heat, warm about 1 tablespoon oil, though depending on your pan more might be needed.

Lightly oil or butter both sides of the bread.

#Eggy deserts cracked#

This is where the egg with get cracked and placed when cooking. To prepare the bread, cut a 1+ ½ to 2 inch- diameter round hole in the center of each piece of bread and discard or eat the cut out bit.On four small plates place a generous handful of arugula salad leaves on each plate and set aside.