Cherry clafoutis

1. Butter to grease 6 tartlet molds. Wash, dry and hull the cherries. Melt the butter.

2. Preheat the oven to th. 7-210°C.  In a bowl, beat the eggs. Gradually add the granulated sugar and the flour. Stir, then add the melted butter. Pour the milk and stir until a smooth batter.

3. Distribute the cherries over the molds and cover with batter. Bake for 25 minutes. Let cool and sprinkle with crystal sugar. Serve warm or cold.

Photo credit: Sucré salé