400 g Tiny black cherries *
200 g Flour
4 Whole eggs
1/2 l Milk
1 pn Salt
2 tb Oil
150 g Sugar; divided
100 ml Rum or eau de vie **
* These cherries should be washed and destalked carefully, taking
care not to break the skin. They should never, ever under any
circumstances be pitted.
** Eau de vie is a fruit based white brandy, like schnapps or
Kirsch. for this recipe it wold make sense to use Kirsch, though
any fruit alcohol (unsweetened) could be used.
Method a) Without a food processor
Sieve the flour into a bowl, and add the eggs, the salt, and half
the milk. Work well with a wooden spoon until smooth. Add the rest
of the milk, a third of the sugar and the alcohol or rum. Beat
until smooth again.
Method b) with a Food Processor (Use plastic blade).
Tip the eggs, half the milk, the salt, 1/3 the sugar and the
alcohol into the bowl. Start processing while adding the flour.
When all the flour is added, stop the machine, scrape any loose
flour into the mixture, turn on again and add the rest of the milk.
Process until smooth.
Leave the batter about an hour before continuing with the cooking.
Preheat the oven to 210 C (410 F). Butter lightly a flan dish with
fairly high sides. Arrange the cherries on the bottom - the dish
should be of such a size that the cherries completely cover the
bottom. Tip over the pancake batter and bake in the oven for 30-35
minutes. The batter will rise spectacularly, and brown nicely.
Remove from the oven and immediately sprinkle with the remaining
2/3 of the sugar (courage!)
Serve hot or lukewarm.
Recipe Jean-Pierre Poulain "Le Limousin Gourmand"
Translated & MMed IMH, Georges' Home BBS 2:323/4.4
