Title: Clafoutis (Limousin)
Categories: Dessert Dairy Fruit Ethnic
Yield: 6 Servings

400	g	Tiny black cherries *
200	g	Flour
4		Whole eggs
1/2	l	Milk
1	pn	Salt
2	tb	Oil
150	g	Sugar; divided
100	ml	Rum or eau de vie ***

NB ** These cherries should be washed and destalked carefully, taking care not to break the skin. They should never, ever under any circumstances be pitted. *** Eau de vie is a fruit based white brandy, like schnapps or Kirsch. for this recipe it wold make sense to use Kirsch, though any fruit alcohol (unsweetened) could be used.

Method. a) Without a food processor Sieve the flour into a bowl, and add the eggs, the salt, and half the milk. Work well with a wooden spoon until smooth. Add the rest of the milk, a third of the sugar and the alcohol or rum. Beat till smooth again. b) with a Food Processor (Use plastic blade). Tip the eggs, half the milk, the salt, 1/3 the sugar and the alcohol into the bowl. Start processing while adding the flour. When all the flour is added, stop the machine, scrape any loose flour into the mixture, turn on again and add the rest of the milk. Process till smooth. Leave the batter about an hour before continuing with the cooking. Preheat the oven to 210C (410F). Butter lightly a flan dish with fairly high sides. Arrange the cherries on the bottom - the dish should be of such a size that the cherries completely cover the bottom. Tip over the pancake batter and bake in the oven for 30-35 minutes. The batter will rise spectacularly, and brown nicely. Remove from the oven and immediately sprinkle with the remaining 2/3 of the sugar (courage!) Serve hot or lukewarm. Recipe Jean-Pierre Poulain "Le Limousin Gourmad" Translated & MMed IMH, Georges' Home BBS 2:323/4.4

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