Cherry clafoutis

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

2 eggs

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.


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