Clafoutis a la cerise - Cherry Clafoutis

{The ingredients}

It is cherry season !

Cherries are a favorite summer fruit among adults and children of all ages and is really good in desserts. Of course dessert in France can get a lot fancier than this recipe but Cherry clafoutis is one of the classics.

This recipe may seem complicated at first but it really isn't ! It is quick to and also inexpensive. Find out now how to easily prepare this exquisite clafoutis au cerise.

{Pouring the sugar into the beaten egg}

{Place the Cherries at the bottom of your baking pan}

{Pour the batter over the cherries}

{Some of the cherries are not covered but that is fine}

{Meanwhile}

{And it is done ! as it bakes the batter puffs up around the fruit then sinks in the middle as it cools}

{Yum ! some sprinkle confectioner sugar on top, I personally prefer it all  natural}

Ingredients:
- 5 eggs
- A pinch of salt
- 130g of sugar
- 80g of flour
- 60g of butter {4 table spoon}
- 30cl of milk
- 300/500g of cherries {enough to cover the bottom of your baking pan}

Preparation:

- Preheat oven at 350 degrees F and lightly grease bottom and sides of you pan.
- In a medium bowl, beat the eggs until foamy. Beat the melted butter, the sugar until combined.
- Gradually pour the flour over the egg mixture, whisking until the batter is smooth and add the milk.
- Place the cherries in the bottom of you baking pan and pour the batter over.
- Bake for 40 to 50 minutes or until a toothpick inserted in the middle of your pan comes out clean.
- Cool on a wire cooling  rack for 15 to 20 minutes before serving.