The last time I made this was over 20 years ago as a struggling college student training to be a chef. If you look online you'll find hundreds of variations of this recipe. Some will have butter and a more doughy cakey mixture while others will be more like a fancy pancake. They'll be packed with cherries or strawberries or apricots and a dozen other types of fruit.
Just so you know there really isn't a wrong recipe, it's personal taste into book. As long as it's yummy who cares who's recipe you follow. I personally like Raymond Blancs but this isn't his recipe either.
I've said a few times that my job on Sundays is to come up with desert and as cherries are coming into season I figured I'd make cherry clafoutis. This is a simplified version if your short on time it's perfect to prepare the batter hours before needed and then pop into the oven as soon as you take dinner out.
You will need:
3/4 pound cherries pitted
2 oz sugar
2 1/2 oz plain flour sifted
3 eggs beaten
1/2 pint milk
1/3 tsp salt
1 tsp vanilla
Extra sugar for the dish
Kirsch or cherry cordial to soak cherries prior to adding to batter.
Grease and sugar the base and sides of your pie dish. Preheat oven to 150c
Soak your cherries(this is optional)
Prepare your batter, mix everything together in a bowl or pass it all in a mixer.
Allow to stand for a few minutes.
Drain cherries ins colander and place them into the pie dish. Pour the batter over the top ensuring a nice even coverage. Place the dish onto a baking sheet ( it protects your oven from potential overspill)
Bake for 1 hour checking at 45 minutes. The Clafoutis is done when a knife is inserted in the batter comes out clean.
Serve warm with cream or icecream.
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