Frances Bissell

Clafoutis

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Traditionally a harvest dish of central France, from the Limousin and the Auvergne, I think it is a pity to wait until late summer to cook clafoutis, since cherries are at their best earlier in the summer.

Ingredients

  • 1–2 oz / 30–60 g unsalted butter
  • 2 eggs
  • 2

Method

Generously butter a 9–10 in / 23–25.5 cm pie or quiche dish, place on a baking sheet, and put in the oven. Heat the oven to 180°C