Clafoutis

We decided to start this recipe collection with a few of our favourite recipes, which naturally come from our mothers.

Picking a fav from each family was quite easy, as these happen to be the first recipes we emailed for after moving away from home.

Clafoutis or clafouti. Wikipedia says the "s" is the French spelling, which is dropped in the English version. However, I've seen both versions, in both languages.

No matter how you spell it, clafouti is fun to say (kla-FOO-tee) and easy to make (like, only-one-bowl-to-wash easy). Clafoutis is a baked rustic dessert typically made from cherries, egg and milk . As it bakes, the batter puffs up, and then deflates when it cools to form a collar around the cherries. While clafouti is often served warm and dusted with powdered sugar, I also like it the next day, straight from the refrigerator.

Traditionally,  fresh, unpitted cherries are used in this dish, as the pits are supposed to enhance the flavour. I use frozen, pitted cherries for the ultimate in convenience (you don't even need to thaw them, just throw them in frozen).

Clafoutis 
from the kitchen of Françoise Gautron

Pour 5-6 personnes

2dl de lait
3 oeufs
100g de sucre
120g de farine
500g de cerises dénoyautées
1 sachet de sucre vanillé 

Battre les oeufs entiers avec le sucre. 
Ajouter la farine et bien mélanger.
Verser peu à peu le lait froid.
Beurrer le plat. Diposer les cerises et les recouvrir de la perparation.
Faire cuire 60min, 180 degrés
Le clafoutis est cuit lorsque la surface est bien prise.
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Serves 5-6
1 cup of whole milk
3 large eggs
1/2 cup of sugar
3/4 flour
2 cups of pitted cherries
1 tsp of vanilla extract

Preheat the oven to 350F
Beat the eggs with the sugar.
Add the flour about a 1/4 cup at a time and mix well. 
Add the cold milk a little at a time.
Lightly butter a pie dish or baking dish.
Arrange cherries in dish and cover with the batter.
Bake for ~60 mins until the surface is puffed and brown, and a skewer inserted in the center comes out clean.