Pineapple clafoutis from One Knife, One Pot, One Dish by Stéphane Reynaud
Preheat the oven to 160°C. Drain the pineapple slices. Whisk the eggs and 125 g sugar until pale and creamy. Add the flour, baking powder, milk and melted butte
Ingredients
- 40 g butter, melted
- 100 g flour
- ¼ sachet baking powder (½ teaspoon)
- 125 g + 50 g caster sugar
- 3 eggs
- 250 ml milk
- 1 tin pineapple rings
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