Description
A classic French cherry dessert from the Limousin region. It is batter based and baked when the summer cherry harvest is in.
Ingredients
1 lb cherries (pitted)
1⁄3 c sugar (or to taste)
2⁄3 c flour
1⁄4 t salt
3 egg (lightly beaten)
1 1⁄4 c milk
butter (for greasin the pie pan)
Instructions
- Heat oven to 350º F and grease a shallow ovenproof pan.
- Mix cherries and half the sugar. Place in the greased pan.
- Combine flours, salt and remaining sugar in a bowl.
- Beat in eggs and milk.
- Pour the mixture over the cherries.
- Bake for 30-40 minutes, or until the clafoutis has risen lightly and the surface is golden brown.
- Dust with confectioner´s sugar and serve warm.
Notes
Sprinkle cherries with a bit of kirsch to add zing.
Serve with vanilla ice cream or whipped cream.
Yield
2 servings
Preparation time
15
Cooking time
40
Total time
55 minutes
