Cherry and olive oil clafoutis

I must confess that I had no idea what a clafoutis was until my mum thrust this recipe in my hand. It's basically a pancake mixture poured on top of cherries, and was quite tasty when served with custard.

The recipe was part of a series of ideas for things to make on holiday, so doesn't require any particularly fancy ingredients. Why not give it a try and imagine you're still away in the sun?

Cherry and olive oil clafoutis - recipe from The Guardian

Ingredients - Serves 4-6:

400g cherries
50ml local olive oil, plus extra, for garnishing
1 tbsp demerara sugar
100g white flour
A pinch of salt
100g golden caster sugar
2 eggs, beaten
250ml whole milk
Black pepper (optional)
Basil leaves, torn

Method:

1. Pit the cherries. Preheat the oven to 170°C/335°F/gas 3½ and grease a baking dish with olive oil. Scatter the demerara sugar evenly over the bottom of the dish.

2. Sift the flour into a bowl with the salt and sugar. Beat the eggs into the mixture until you have a smooth paste, then gently mix in the olive oil. Gradually add the milk, whisking until you have a wet batter the consistency of double cream, with no lumps.

What a lovely oily mixture.

3. Put the cherries in the baking dish and gently pour over the batter.

I also added some glacé cherries for good measure (just wash them with warm water to remove some of the stickiness).

Put the dish on a baking sheet and bake for 35-40 minutes, or until puffed and golden – just set, but still wobbly.

Leave to settle for 10-15 minutes, then serve warm with a little drizzle of olive oil, some black pepper and some torn basil leaves scattered on top.

Bon app !
Alice