Clafoutis originated in the Limousin region of central France, so this isn’t really a Mediterranean recipe, but with such a good cherry crop this year and kind friends who asked us to pick some fruit from their tree I had to make it.
Serves 6 – 8
500 gm cherries
250 ml milk
100 gm sugar
100 gm flour
a little butter to grease the oven dish
Stone the cherries and put them in a greased oven tin or dish so that they form a single layer.
Make a batter by mixing the milk, flour, sugar and eggs in a liquidiser or by hand. Pour the batter over the cherries. Bake in a hot oven (200 C) for 40 minutes.
Allow to cool and serve with cream or crème fraîche.