A classic French cherry dessert from the Limousin region. It is batter based and baked when the summer cherry harvest is in.
Heat oven to 350º F and grease a shallow ovenproof pan.
Mix cherries and half the sugar. Place in the greased pan.
Combine flours, salt and remaining sugar in a bowl.
Beat in eggs and milk.
Pour the mixture over the cherries.
Bake for 30-40 minutes, or until the clafoutis has risen lightly and the surface is golden brown.
Dust with confectioner´s sugar and serve warm.
Sprinkle cherries with a bit of kirsch to add zing.
Serve with vanilla ice cream or whipped cream.
Food in Europe