A simple but delicious cake recipe:
Each village in Limousin is proud of its own clafoutis recipe, although the ways of preparing it do not differ much. This cherry casserole is prepared in the same way in Auvergne. There it is called “milliard” or “millard”. Ideal for the preparation of clafoutis are the tiny wild cherries. If you can not get them, lay’s just as small black cherries. They should not be pitted – so it is advisable to inform the guests about the danger for their teeth – because the stones give the dish a special aroma form.
Preheat the oven to 190 °C. Rinse the cherries, pluck off the stems, but do not pit them. Grease a shallow ovenproof porcelain dish large enough to hold the cherries in a single layer with the butter. Sprinkle flour over the top and turn the dish to coat it evenly with flour, then pour away the excess flour. Melt the remaining butter in a small saucepan and cool. Put the rest of the flour, the eggs and the sugar in a large bowl, add the melted butter and stir everything together thoroughly. Heat the milk and incorporate it leisurely, stirring throughout, until the dough is smooth and without lumps. Spread the cherries in the pan, spread the batter evenly over them and bake for 45 min, or until the casserole is golden brown. Dust with powdered sugar to taste. Cl
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