I’m grateful for sunny days and white sandy beaches. Especially on weekends.
I’m grateful for this sweet life I got to live.
I’m so grateful for my family and friends all over the world (yes, that includes you!),
but especially I’m so grateful for my (pastry chef) boyfriend. He makes my sweet life even sweeter. Every day, with endless hugs and lovely (chocolate) kisses.
Sometimes with a clafoutis aux cerises too.
My amazing boyfriend baked this clafoutis to thank Tante Suzanne for those wonderful big baskets filled with hand-picked cherries she let us *steal* from her cabanon garden. This cherry clafoutis might be the perfect way of saying Merci to those people who has just being there next to you always no matter what, like your life partner or that coworker who always shares the last cookie with you.
I can’t imagine a better way to say merci than with cherries!. And you?. What are you grateful for?. How do you say thank you?.
Oh, forgot. I’m so grateful I’m turning 35 tomorrow ;-)
Recipe by my frenchie
Makes 1 clafoutis (4 pers)
90 grs sugar
160 grs whipping cream
160 grs whole milk
1 pinch of salt
95 grs of whole wheat flour
65 grs unsalted melted butter
1 kg cherries
Preheat oven to 180 C/ 356 F. Butter and lightly sugar an 11-12 inch baking dish or a shallow pan. Toss in the cherries.
Mix (with a whisk) together the eggs and sugar. Slowly add the flour and salt, mix until smooth.
Slowly add the milk, cream and the melted butter. Whisk until smooth. Pour into the baking dish.
Bake for 35 minutes or until is cooked.
Note: traditional clafoutis have the full cherries, fruit and stone, nowadays people tend to do it without the pit. It’s your call.