Cherries on top

Today is the french national day (called the Bastille Day in anglo-saxon countries), and for the occasion we're making a classic french dessert, a "Clafoutis aux Cerises" or cherry clafoutis. The recipe below comes from - believe it or not - a tv program magazine called "Télé 7 Jours" (7 days tv). Since the 60s, the mag dedicates its back pages with easy to do food recipes, and last time we were in France, I took photos of some of them.

So, for 6 pers. you need 500g of cherries, 90gr of caster sugar, 3 eggs, 60g of cornstarch, 25cl of  plain milk, and 20g of unsalted melted butter. 

First you whip the eggs and sugar until the mixture becomes almost white, then add the cornstarch, the milk and butter and gently whip some more.

Preheat the oven to 180°, then take a oven plate and generously grease its surface with a piece of butter. Add the cherries, pour the batter on top, and to the oven for 30-40 min. Dead easy.

(the recipe says 30 min. but it's better to leave the cake a little longer, as in my experience, it's always a good idea to be flexible and not to follow instructions to the letter; you should always adapt them according to your needs and tastes, like a little more of this or a little less of that, or try different fruits like apricots, apples, pears, or even add a bit of alcohol in the batter like calvados or brandy, etc...)

There you go: Clafoutis aux Cerises. Yummi!