Cherry Batter Pie, Limousin Style

Name: Cherry Batter Pie, Limousin Style (Clafouti Limousin)
Yield: For 4 People
Cuisine: French
Ingredients: Sweet butter (1 tsp, to grease dish); Eggs (3 large); Milk (1¼ cups); Sweet, ripe cherries (1½ lbs.); Vanilla extract (1 Tb); Crystallized ginger (2 oz.); Granulated white sugar (about ½ cup); All-purpose flour (1 cup); Crystal salt (½ tsp); Confectioners’ sugar (a few Tb)

Clafouti Limousin

Preparation info

For
4
People

Difficulty
Easy

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.

Ingredients

Staple Items

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

Europe
France
Dessert
Mediterranean
Pie
Vegetarian

Method

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