Clafoutis is a traditional Limousin dessert, which became one of the popular French national desserts. Usually it is made of flan like batter and black cherries. In Limousin region traditionally the cherries are not pitted and used whole with stones, which gives Clafoutis special aroma and taste.
Here is Clafoutis revisited ( as they say it in French) and used as a starter with Asparagus and Cherry tomatoes.
Serves 4 people
You will need 4 large ( 10cm diameter) ramekins or one ( 26 -32cm) shallow spring tin.
12 fresh green Asparagus
12 Cherry tomatoes
100 ml milk
350 ml cream ( single or double)
4 tbs of flour
Salt and pepper
Preheat oven to 180 ° C (gas mark 6) /
Peel asparagus if needed and cut each into 4 – 5 pieces, leaving the tips with about 3 cm stem.
Wash and dry cherry tomatoes.
In a bowl mix eggs, milk and cream. Season and mix well with a whisk.
Place a few pieces of asparagus into a large dish or individual ramekins. Pour egg mixture on top filling just the half of the ramekins. Place 3 tomatoes into each ramekin and fill some more egg mixture. Arrange three asparagus tips on the top between cherry tomatoes.
Place the ramekins in the oven and cook for about 40 min.
Serve hot or warm .