Here’s another recipe out of my French Alps Cookbook (coming this summer). There are so many variations of this recipe in books and on the internet but the French like things simple with limited ingredients, so here’s one of the French versions. This is perfect for summertime when the cherries are fresh. You can also do it with flash frozen cherries if they are out of season.
This is one of 50 recipes you’ll find in my new ECookbook being released this week: ‘French Comfort Food: Recipes of Savoie and the French Alps.’
Ingredients for one pie:
2 cups of pitted fresh cherries, washed, and cut in half
1/2 cup sugar
1 packet of Sucre Vanilline (if you can’t find it, you can just add 2 teaspoons of vanilla mixed with 2 tablespoons of sugar; or you can make your own Sucre Vanilline by putting a vanilla bean in a jar of sugar for a few days)
4 eggs, beaten
2 tablespoons of melted butter
1/4 cup of flour
1 1/4 cups of milk (or you can do half milk and half cream for a richer clafoutis)
Dash of salt and, if you want, a teaspoon of nutmeg
Butter and flour your pie dish and preheat the oven to 350 degress F.
Combine your eggs and flour. Add the Sucre Vanilla, sugar, butter, salt, nutmeg, and then gradually add your milk (and cream, if you’re using it). Pour the mixture into the pie dish and place the cherries on top. Alternatively, you can put the cherries in the pie dish and pour the mixture on top.
Put it in the oven for 30 to 40 minutes or until firm and slightly brown on top. Enjoy hot.
