Preparation time : 10 minutes & cooking time. Difficulty: 2/5. For 2 persons.
Grease a 20cm pie tin and line the bottom and sides with baking parchment.
350g cherries (stoned*)
50g brown sugar
Mix together the cherries and sugar and leave to macerate for 30 minutes.
- 75g flour
- 80g milk
- 20g cream
- 70g beaten egg
- 3 mint leaves
- 50g flour
- And lastly
- 30g melted butter
Place the cherries in the tin and pour the clafoutis mixture over them.
Bake in the oven at 190°C for about 35 minutes.
*Chef’s handy tip: If you don’t stone the cherries, you’ll have to deal with them while eating but then you will get a different flavour that comes from the actual cherry stones.