Sarachel gave me some cherries the other day. They were too sour to eat, but perfect for a clafoutis. Interestingly, the name is said to come from the Occitan dialect word claufir, to cover or fill – which could describe the way the batter covers the cherries. There are two schools of clafoutis. One is the pitters and one is the pitted’s. I never pit cherries for my clafoutis. Just warn the people about to bite in…The reasons are that, 1) the pit adds extra flavor, and 2) it’s easier, and 3) it’s not so slushy.

Here is my recipe:

Enough cherries to cover the bottom of your pie tin. (I used a shallow rectangular pyrex cake dish)

40 g melted butter; 4 eggs; 3/4 cup milk, half a cup of flour; 1/4 cup sugar; teaspoon vanilla (optional – I never use it). 

Wash and dry the cherries, but don’t pit them. (Yes, take off the stems…) Put them in the bottom of your greased cake or pie tin. Preheat oven to 400°. Melt the butter, add the sugar and beat until creamy. Add the flour and eggs and stir well – add the milk and whisk everything together but don’t fret about small lumps – it’s like pancake batter – it will be fine. Pour over the cherries.

Pop into the hot oven for ten minutes, then lower the heat to 350° and cook 15 – 20 minutes more. It will rise and bubble. Remove from oven and let cool.

You can sprinkle confectioners sugar over it to decorate (I never do, but it looks pretty).  Enjoy – and watch out for the pits! 

Clafoutis grand-mère aux cerises

 

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