Cherry Batter Pie, Limousin Style

Clafouti Limousin

Preparation info

  • For


    • Difficulty


Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

A clafouti is a baked batter pie, a classic recipe of the Limousin region of southern France, where cherries are abundant. Mademoiselle Ray, of course, uses the famous Alpine cherries of Allevard.


Staple Items

  • Sweet butter (1 tsp, to grease dish)
  • Eggs (3 large)


Pit enough cherries to fill about 3 cups, fairly tightly packed; the exact amount is not critical. Chop the ginger and set aside.

About 1¼ Hours Before Serving

Preheat oven to 350 degrees. The batter can be beaten by hand or made in an electric blender. In the second ca