Clafoutis is a dessert originating from the French region of Limousin, where it is also called “millard”. Traditionally baked with unpitted cherries, variations have appeared such as apples, pears, apricots or plums, for example.
- 750g of cherries
- 120g of sugar
- 6 eggs
- 25cl of milk
- 100g of flour
- Butter and flour for the mould
- Wash the cherries, dry them and remove the stems.
- Pour 90g of sugar into a bowl. Add the eggs and whisk until the mixture turns white. Add the milk in a stream, without stopping to whisk.
- Add the flour and stir vigorously until the dough is smooth. Leave the dough to rest for 10 minutes.
- Preheat the oven to 220°C.
- Butter and flour the tin. Put the cherries in and pour the batter over them. Bake in the oven for 35 minutes. Let cool, sprinkle with sugar and serve.