Happy Bastille Day everyone!
From what I’ve heard, calories from French food don’t count today, so it really is the day to stuff yourself silly with croissants and bread and cheese and all things good and buttery!
I’ve had my fare share of all those things this weekend (early celebrations still count, right?), but I’ve taken advantage of the beautiful cherries that seem to be popping up on every market lately and made a classic French clafoutis to make today a little bit more special…
I mean, I’m already missing out on the Bank holiday and the fireworks, so obviously, I should at least have some cake (and so should you!). ?? French clafoutis (serves 6-8 people)
65g self-raising flour
120 mL milk
115g double cream/crème fraîche
1/2 punnet of cherries
1. Preheat your oven at 180°C
2. Mix all the ingredients together in the same order as above.
3. Butter & flour your cake tin (I used a small oven tray)
4. Bake for 30-40 min.
5. Let cool down completely before serving.
What’s your favourite French recipe? Do you celebrate Bastille Day?
12 thoughts on “French Clafoutis Recipe ??”
Yummy!!! It looks delicious 🙂 I do celebrate Bastille day ( as I am French) but I am working today so no time to cook 😦 but usually I like to bake something nice !! Have a nice day!
Cake is the best way to celebrate! And yay for fellow Frenchies!
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Looks absolutely delicious!
Paula | Lifestyle & Laffs
Thanks Paula! Sandra x
My grandma always makes something similar to this but instead of cherries she uses rhubarb.
xx Izzy | Qthee
Oh, that sounds heavenly! I have some rhubarb in the freezer, might give it a try next weekend!
OHHHH I LOVE clafoutis! I might need to whip some of this up!
Lauren xx | The Lifestyle Diaries
Cherries are so gorgeours at the moment I actually have to refrain myself from baking this over and over again!
That looks really tasty! I wish I could bake.
It’s really easy! If you can get your hands on some nice cherries, give it a go!
[…] I was trying to come with ideas to use a bunch of damsons I had in the fridge. Their size and shape reminded me of the small, sour cherries I used to love as a kid, and one thing leading to another, I came to think of clafoutis. […]