Clafoutis emerged in the Limousin region during the 19th century, the name probably deriving from the Occitan word 'clafir' meaning 'to fill'.
Today, it is often made with a range of fruits; plums, apricots, or pears in which case it is sometimes called a 'millard'. It is best with luscious black cherries, however.
It can either be made in a large oval baking dish or in individual ramekins. Traditionally the stones are left in the cherries but modern recipes tend to remove them.
Serves 6-8 people
600g of cherries
40g melted salted butter (plus more to grease the dish)
100g plain flour
1 sachet of vanilla sugar
A pinch of salt
Pre-heat the oven to 210 degrees. De-stone the cherries.
Mix the flour, sugar, salt, and vanilla sugar. Gradually add the eggs, milk and melted butter.
Grease the baking dish or individual ramekins, add the cherries and then pour the batter over the top.
Bake at 210 degrees for 10 minutes and then at 180 degrees for 20 minutes. Serve warm or cold.
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We've explored nine French regions by way of attempting their signature dishes already! Catch up with earlier recipes in our Food and Drink section and stay tuned tomorrow when we head to Normandy for a tart of English origins, made in France.