Some recipes follow you all your life, long after the person who gave them to you is gone.
To me, my grandma who loved to bake is forever etched in my mind with her cherry clafoutis…(there she is below with my lovely cousin)
of course she did it way better than I ever could (especially with the cherries picked in her cherry fields), but this is the closest to her recipe I have.
As a note, a clafoutis is a light, not too sweet refreshing summer cake (that can be served cold as well, but best lukewarm) which can be made with any summer juicy fruits: apricots, raspberries or blueberries are very good variants!
As a second note, these are flavors that go very well with almonds, so if you like go ahead and add half a tsp of almond extract or 1/2 cup of ground almonds, it will only be more delicious!
- 1 cup of flour
- 3 eggs
- 2 cups of milk
- 2 tbsp sugar
- 1 pinch salt
- 1lb cherry (or any other fruits that strike your fancy!)
- Optional: butter to dot the top
Directions (be prepared it is oh so complicated!!)
- Mix the dry ingredients together (flour, sugar, salt)
- Add the wet ingredients (eggs, milk, cherries)
- If you chose to add butter, dot it on the surface
- Bake for 40 min at 200 C
And in french!
- 1 verre de farine
- 3 œufs
- 2 verre de lait
- 2 cs de sucre
- 1 pincée de sel
- 500g de cerise
- En option: un peu de beurre pour le dessus
- Mélanger le sucre, la farine et le sel
- Ajouter œufs, lait et cerises
- Si vous avez choisi d’ajouter du beurre, c’est le moment de le répartir sur la surface du clafoutis
- Verser dans le moule et cuire pour 40 min th 7