The classic way to make this dessert is with unstoned cherries, though stoned cherries make it easier to eat!

For 8 to 10 people:

175g white pastry flour
175g icing sugar
325 ml double cream
325 ml milk
1 drop of vanilla extract
6 eggs
200g cherries

Sieve the flour and icing sugar together. Bring the double cream, milk and vanilla extract to the boil. Add to flour & icing sugar and hand whisk until smooth. Add eggs, and mix until smooth.

Put the cherries into a large flat-bottomed buttered dish. Then pour the mixture on top.

Bake at 175°C until the clafoutis is browned: it will take 20–25 minutes.

When cool, dust with icing sugar.

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