Clafoutis with cherries

Clafoutis on a table outside in a garden setting

Clafoutis on a table outside, on a sunlit table with summer roses

Clafoutis is one of my favorite French words because it can make me feel like I’m cursing or insulting someone, "You club-foot-id i o t. » Ok, only me ?! Never mind...

It’s also the most delicious flan, so that’s double the fun, and the best part is it's quite easy to make. I often make different kinds depending on the fruits of the season and here you have pictures of an all cherry version, because our tree was so abundant with cherries just ready to harvest.

Here's the recipe :

3 eggs

1/2 cup sugar (100 g)

3/4 cup flour or gluten-free variety (110 g)

1 cup milk (250 ml)

1 teaspoon vanilla or half teaspoon vanilla bean

1/2 teaspoon salt

3 tablespoons melted butter

1/2 pound of cherries (300 g)

Preheat oven to 350° F / 180° C. Butter a deep dish, pan or ramekin. In a bowl, beat the eggs and sugar until you get a smooth batter. Add milk, flour, vanilla, salt, melted butter. Place the cherries (remove stems, but no need to remove pits) in the pan or ramekin. Pour the batter over the cherries. Bake for 30-35 minutes or until the middle has just risen. I usually like the top a bit golden so I leave it under grill setting for about 3 minutes. Remove from the oven and allow to cool. The top should deflate a bit, and when you cut into it, you'll notice the cherries have floated to the top. A clafoutis can be served warm or cold.
Enjoy your cake !