Clafoutis aux cerises du Limousin

Name: Clafoutis aux cerises du Limousin
Total time: 50 min
Yield: Serves 8
Cuisine: Limousin
Ingredients: 800 g (28 oz) dark cherries, pits in; 200 g (1⅔ cups) all-purpose flour; 150 g (¾ cup) granulated sugar; 4 whole eggs; 500 ml (2 cups) whole milk; 30 g (1 oz) unsalted butter for the dish; 1 tsp vanilla extract; 1 pinch of fleur de sel

Limousin cherry clafoutis

⏱ 50 minServes 8Easy385 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

800 g (28 oz)dark cherries, pits in
200 g (7 oz)all-purpose flour
150 g (5 oz)superfine sugar
4whole eggs
500 ml (2 cups)whole milk
30 g (1 oz)unsalted butterfor the pan
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)

800 g (28 oz) dark cherries, pits in
200 g (7 oz) all-purpose flour
150 g (5 oz) superfine sugar
4 whole eggs
500 ml (2 cups) whole milk
30 g (1 oz) unsalted butter for the pan
1 tsp vanilla extract
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 earthenware baking dish (28 cm / 11 in across)

1 large 2 L (2 qt) stainless-steel bowl

1 sturdy hand whisk

1 silicone spatula

1 fan oven (180 °C / 350 °F)

1 fine sieve for the powdered sugar

1 cooling rack

03 — Method

Wash the cherries and leave the pits in, as in Limousin — they flavor the batter.
Sift the flour into the bowl, make a well and add the eggs, sugar and fleur de sel.
Whisk gently from the center, gradually adding the milk so no lumps form.
Add the vanilla and whisk until perfectly smooth.
Butter the earthenware dish generously and spread the cherries evenly in it.
Gently pour the batter over the cherries.
Bake for 45 minutes at 180 °C (350 °F) fan until golden and set.