The Melon Clafoutis is a last minut sweet that has as main ingredient melon, it is quick to prepare and cook. The sweet is to be served without having to unmold.

Ingredients – 4 portions
- 1/2 small melon
- 100 g of sugar
- 50 g of flour
- 1/4 l of milk
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- additional sugar enough to cover it
Traditional procedure
- Turn the oven to 200 ° C and butter a mold, preferably round and about 23 cm of diameter.
- Being the clafoutis dessert to be served without having to unmold, choose a mold which is nice for the table.
- While the oven heats up, put in a bowl the flour and sugar
- Add the eggs and mix well together using a whisk
- When you obtain a smooth mix, add a pinch of salt, a teaspoon of vanilla extract and cold milk and mix all again.
- Take the buttered mold and arrange the melon cut into pieces and passed slightly in a little ‘flour. Pour the batter freshly cooked.
- Bake for 40 minutes or until a toothpick comes out clean. About 5 minutes before the end of cooking, sprinkle the clafoutis with plenty of sugar and put in the oven with the grill on for caramelize the sugar on the surface.
- Bring the cake on the table still in the mold where it was cooked and let each diner can be served directly from the mold.
Eating this is even more enjoyable understanding the history.