Traditionally made in the Limousin using cherries which are abundant at this time of the year, clafoutis is an easy dessert to make.

100g flour
330ml milk
3 eggs
100g sugar and 1 sachet vanilla sugar
30g warm melted butter
Pinch of salt
500g black cherries, fresh or frozen*

Put the flour, salt and sugar in a bowl. Make a hole in the middle and add the eggs and vanilla sugar. Using a wooden spoon, gradually mix in the milk to obtain a consistent and light batter. Leave it to rest for about 10 minutes and then stir in the warm melted butter.

Butter a 24cm fireproof dish or silicone mould. Put the unstoned cherries in a single layer into the dish and cover them with the batter. Bake for 40 minutes in an oven preheated to 200°C. Sprinkle with icing sugar when it comes out of the oven and serve warm with fromage blanc.

*If using frozen cherries, make sure they have defrosted completely before pouring the batter over them.