This delicious French Cherry Clafoutis recipe is from Ginette Mathiot's new cookbook, Classic French Recipes. Clafoutis is a pudding from the region of Limousin, in south-central France, but variants exist in neighboring regions. There is a debate in…  | ele Team May 28 | This delicious French Cherry Clafoutis recipe is from Ginette Mathiot's new cookbook, Classic French Recipes. Clafoutis is a pudding from the region of Limousin, in south-central France, but variants exist in neighboring regions. There is a debate in France on whether to pit (stone) the fruit or not: some say it's best not to because the stones yield a lot of extra taste and the cherry juices won't be lost in the pudding; but it's easier to eat the dish without. Clafoutis batter is a little like a pancake batter, which is poured over fruit and then baked. Cherries are the most classic flavor, but other fruits work well too, such as Mirabelle prunes, raspberries, or pan-fried slices of apples. Preparation time: 30 minutes | Cooking time: 35 minutes | Serves 6 Ingredients Butter, for greasing Scant 1 cup/3½ oz (100 g) all-purpose (plain) flour 6 eggs 1 cup/8 fl oz (250 ml) milk 3 cups/1 lb 10 oz (750 g) black cherries, pitted (stoned) 1 tablespoon kirsch 3½ tablespoons/1½ oz (40 g) superfine (caster) sugar Salt  Cherry Clafoutis Method - Preheat the oven to 400°F/200°C/Gas Mark 6 and butter an ovenproof dish.
- Mix the flour with the eggs and a pinch of salt in a bowl.
- Add a little of the milk and beat into the batter until light and smooth. Add the remaining milk, a little at a time, beating between additions until the batter falls like a ribbon from the spoon, like crêpe batter.
- Stir the cherries and kirsch into the batter. Pour into the prepared dish and bake for 35 minutes until set and top is golden brown.
- Remove from the oven, then sprinkle with the sugar. Serve warm or cold.
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