A french recipe

I always wanted to learn how to make a clafoutis. It is so pretty to look at, and so delicious.

 As I learnt from the Wikipedia, its origins are in the "Limousin" region of France. Funny, when I hear the word Limousin what comes to my mind is a cow.

I think these cows are "Charolais" though.

 The original dessert is made with black cherries, unpitted. It is actually the "bone" that helps the "dough" set and adds to the flavour. But I decided to be adventurous and try with strawberries. The word itself comes from the Occitan clafotis and means to fill. Oh and strictly speaking when a fruit other than cherries is used the name of this dessert is "Flaugnarde". I adapted the recipe from this one, decided to use no butter (except for greasing the tart form) and I used brown sugar only. The texture of this dessert is something between a flan and a crepe, very moist, with all the fruitiness (is that a word ?) in between.

 You will need:
500 gr. strawberries (or your fruit of choice, I really want to try with peaches or abricots).
3 eggs
100 gr. brown sugar
125 gr. flour
300 ml. milk
A little butter

What to do:
-Preheat the oven to 180ºC.
-Wash, stem and cut the strawberries in slices or pieces (not to small) and put them in a bowl with half the sugar (50gr). Let sit for about half an hour, until they get syrupy.
-Beat the eggs, as if you were preparing an omelette. Add the milk, the rest of the sugar, and finally the sifted flour. Mix until smooth.
-Grease a tart form with butter or oil as you prefer. Arrange the strawberries in the tart form, and then pour the mix over it.
-Bake for 40 min. (mine took longer, around 50 min) until a toothpick comes out dry.
-According to different recipes I read, if you like you can sprinkle with confectioners sugar when serving (I forgot, but didn't miss the extra sweetness).
-And finally, the time to enjoy before it magically disappears !