Authentic Clafoutis Recipe Limousin, France

Clafoutis is usually prepared in a flat, shallow pan, which is buttered and covered with a layer of cherries. For the batter, the thickness of which can be adjusted according to taste, eggs, milk, flour, and sugar are mixed well and poured over the fruit in the pan. Traditional recipes state that the cherries should be left unpitted, as the pits provide an almondy aftertaste, however, recent years have seen a trend towards pitting the cherries. Other variations on this recipe include adding butter to the batter for thickness or even adding flavorings such as liqueurs. The batter will puff up and turn brown in the oven. It is usually served warm with a sprinkling of powdered sugar.