Clafouti

3 cups pitted cherries

*

1 and 1/4 cups milk

1/3 cup granulated sugar

3 eggs

1 Tablespoon vanilla extract

1/8 tsp salt

2/3 cup sifted all-purpose flour

Place the above ingredients in blender in order in which they are listed. Blend

at top speed for 1 minute, pour 1/4 inch layer of batter in baking dish or pie

plate* over moderate heat until a film of batter has set in the bottom of the

dish.  Remove from heat, spread the cherries over the batter, sprinkle with

an additional 1/3 cup sugar, pour the rest of batter on top and bake in

preheated 350º oven for about an hour. When a knife inserted into middle

comes out clean, it’s done.  Sprinkle with powdered sugar and serve warm…

“The Clafouti (also spelled with a final “s” in both singular and plural) which

is traditional in the Limousin during the cherry season is peasant cooking

for family meals, and about as simple a dessert to make as you can imagine:

a pancake batter poured over fruit in a fireproof dish, then baked in the oven.

It looks like a tart, and is usually eaten warm. ”

Mastering the Art of French Cooking

Simone Beck, Louisette Bertholle, and Julia Child

c. 1965

*

A good recipe to have on hand in case you are not able to get

through all those cherries you picked the previous weekend!

* I’m nervous about heat cracking the baking dish on the stove top,

so I use my heavy cast iron Le Creuset pot