Clafoutis part deux

Since I encouraged all of you to make your own Clafoutis..... I also participated as it is well worth the try!! It is so lovely and delicious and terribly easy to make. To motivate you a little bit more I added a photo with the Clafoutis before it went into the oven and after.... don't you want to dig in?

Share some pictures of yours with me!!!

Cherry Clafoutis

One of my favourite summer desserts is cherry clafoutis. Especially those made with the best tastiest ripe cherries that are available in the summertime, makes this dish delicious and almost breathtaking.

Raymond Blanc, owner and chef of 2 Michelin starred restaurant/hotel Le Manoir, near Oxford, UK, shares on his website some of his best recipes. One of them is a recipe that belonged to his mother and is the recipe for the clafoutis.
It is not difficult, it just takes some time as you have to pit the cherries and make some beurre noisette (hazelnut coloured butter) and the cherries need at least 2 hours to marinade. But as Raymond mentions in the recipe, the best way to make this dish is with help of family/friends.

Enjoy and let me know how it turned out!!!!!