Do you know clafoutis? It’s a traditional French dessert ( on the link you’ll find the recipe  by Bea , La Tartine Gourmande) made with eggs ,milk ,cream and fruits .The most well known is with cherries  and as it’s cherries’s time right now I come to you with a different clafouti  , a skinny one . It was a friend of mine that gave me this recipe ,telling that it was one coming from the North of France : I found it was deliciuos but a little bit sticky and too sweet , so I made some  adjustments and now it comes soft and equilibrated (too much sugar covers the taste ). The particularity of this recipe is that is very very easy to do and absolutely low calories . It doesn’t contains eggs nor butter (just a litle bit for the mould) ,milk or cream . Is it real ? Yes !! And you can play mixing with differents kinds of flours .

So…here the ingredients you’ll need for 6 servings

1 cup of all purpose flour ( I mixed with ‘Petit epeautre’ that’s a typical ancient cereal of Haute Provence and that belongs to the family of spelt )
1 cup of water
1/2 a cup of sugar ( white or you can use raw cane for a stronger taste)
a pinch of salt
1 vanilla bean
a pinch of cinnamon
a coffee spoon of bicarbonate
500 gr of cherries
butter for the mould

It will take you no more then 10 minutes to prepare it :
Preheat the oven at 180° or 375 , wash the cherries : I kept the core for it gives so much taste , you’ll have to prevent people but I find this way is  like eating raw cherries so…amazing! Butter generously an earthenware mould : it’s the only butter you’ll put so go with it . Sift the flour or combination of flours with the bicarbonate in a bowl , add the sugar ,salt , cinnamon and the grains of vanilla ( you can also find dried vanilla grains in organic shops that works as well but better not to use the artificial one ) mix together then pour little by little the water mixing with a wisk . You’ll obtain a rather liquid dough . Place the cherries into the buttered mould , pour the liquid dough and bake for about 35 min till it thickens and gets golden . You can also scatter some cane sugar on the top before baking to have a crunchy texture . It’s delicious served warm with some whipped cream flavored with vanilla and cinnamon.

Italian version


Sabato scorso ho gustato questo dolce a casa di amici : mi son fatta dare la ricetta e …come sempre …ci ho messo qualcosa di mio . In questo caso : l’aggiunta di un po di bicarbonato , per rendere la pasta più leggera

Clafoutis di ciliegie senza uova Per una teglia di 24 cm :

1/2 kg di ciliegie ( buone anche le marasche , un po acide )
1 tazza di farina 1/2 tazza di zucchero 1 tazza di acqua un pizzico di sale
1 cucchiaino raso di bicarbonato una bacca di vaniglia o della vaniglia in polvere ( nei negozi bio , é nera quella naturale , costa ma dura tanto )
Burro per la teglia
Lavare bene le ciliegie e togliere il picciolo Accendere il forno a 180°
Imburrare abbondantemente la teglia ( non c’é burro nella pasta quindi : esagerate pure )
Mettete in una ciotola la farina setacciata , il sale , la vaniglia e lo zucchero e mescolate bene , aggiungete l’acqua e mescolate vigorosamente : otterrete una pastella piuttosto liquida .
Mettete tutte le ciliege sul fondo della tortiera , versate sopra la pastella e infornate per circa 35 minuti ( é pronta quando é bella dorata ) Non si tolgono i noccioli in questa ricetta , percé danno sapore al dolce . Ottima servita tiepida con panna semimontata aromatizata con vaniglia e cannella .
Più facile di cosi ! P.S. E buona anche con altri tipi di frutta !

P.S queste son delle vecchie foto dii quando abitavo ancora al cabanon :notare il forno ” professionale” ….ma quanto lo rimpiango , era estremamente efficace e funzionerebbe ancora nonostante l’uso intensivo che ne ho fatto ma la porta ahimé non chiude più !