clafouti aux cerises

This year the cherry tree was full of cherries.

I like this cherry tree because I knew it 

for all my life and it brings good chilhood memories 

;-)

Now that I'm a growing up who likes cooking, 

I decided to bake a 

clafouti aux cerises

like my mother used to do. 

My father collected some cherries and following 

my mother's cooking book

the same since then of course !

"Les secrets de la bonne cuisine française" /

"The secrets of the good french cookery"

by Suzanne Bergeaud

I follow the receipe but found it a bit too milky so here my little modifications

mix 

● 150 g of flour with

● 100 g of sugar

add the ● 4 eggs

and 

pour a little bit of the ● 1liter of milk. 

mix well then add the rest of the milk use a little less then one litter if you want it 

less milky. 

● put your cherry (that you have stoned out of their pits, who wants to brake their theets eating something ? )

at the bottom of your dish and pour the mix on it

cook at middel- warm oven for 25 min

 enjoy your  clafouti !