Clafoutis

🔥 Prep

• Rinse and pit the 300 g cherries, then pat them dry.
• Crack the 3 eggs into a mixing bowl.
• Measure out 100 g of sugar and set aside.
• Measure out 100 g of flour and sift it into a separate bowl.
• Measure out 250 ml of milk and bring to room temperature.

🔥 Cook

• 1. Preheat the oven to 180 °C (350 °F) and grease a 20‑cm (8‑inch) baking dish with butter or oil.
• 2. Evenly distribute the prepared cherries in the bottom of the dish.
• 3. In a large bowl, whisk together the 3 eggs and 100 g sugar until the mixture becomes pale and slightly thickened, about 1 minute.
• 4. Add the sifted 100 g flour to the egg‑sugar mixture and whisk until just incorporated, avoiding lumps.
• 5. Slowly pour in the 250 ml milk while continuously whisking to create a smooth, pourable batter.
• 6. Pour the batter over the cherries, ensuring they are mostly submerged but some fruit may peek through.
• 7. Place the dish in the preheated oven and bake for 35‑40 minutes, or until the clafoutis is puffed, golden‑brown on top, and a knife inserted near the center comes out clean.
• 8. Remove from the oven and let it cool on a wire rack for 5‑10 minutes before serving.
• 9. Optionally, dust the warm clafoutis with a light sprinkle of powdered sugar.

🔥 Serve

• Serve the clafoutis warm, directly from the baking dish or transferred to a serving platter.
• Accompany with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream, if desired.
• Pair with a cup of tea, coffee, or a glass of chilled white wine for a classic French finish.