THE clafoutis comes from the Limousin region, we do not really know its origin, but we find recipes dating back to 980 AD. 


-700 g of ripe cherries                                     -2 egg + 2 egg yolks

-5 tablespoons flour (100 g)                            -5 tablespoons brown sugar (100 g)

-1/4 l milk (25 cl)                                             -60 g butter

-1 pinch of salt                                                 -1 teaspoon vanilla extract

-1 sachet of vanilla sugar (optional)


Step 1  Wash and remove the stems from the cherries.

Step 2  Turn on your oven with thermostat 6/7 (180/200°C).  In a pie dish, put the butter and put it in the oven.

Step 3  Beat the eggs into an omelette, add the pinch of salt and sugar. Mix well. Add the vanilla extract, mix and throw the flour in. Mix well until you obtain a thick and creamy liquid.

Step 4  Remove the melted butter from the oven, add it to the liquid and then add the milk in teh same time you mix. Once mixed, add the cherries to the mixture.

Step 5  With a paper towel, spread the butter left in the dish to grease it, then add the preparation. Add a few knobs of butter on top.

Step 6  Bake for 45 minutes (until the top starts to brown well). As soon as you leave the oven, sprinkle with vanilla sugar.

Step 7  Serve warm.


Written by: Germain PICOT

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