| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ann, Willan |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tart cherries; pitted |
| 1/4 |
c |
Flour |
| 1 |
pn |
Salt |
| 1/3 |
c |
Granulated sugar |
| 4 |
|
Eggs |
| 1 |
c |
Milk |
| 4 |
tb |
Brandy or 3 tablespoons kirsch |
|
|
Confectioners' sugar; for sprinkling |
INSTRUCTIONS
Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated
sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with
salt, stir in sugar and make a well in the center. Add eggs to well and
whisk them until mixed. Whisk in half the milk, gradually drawing in the
flour. Stir in remaining milk to make a smooth batter. Pour batter over
cherries and bake in heated oven until clafoutis is done, 35-45 minutes.
Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The
clafoutis will sink slightly as it cools. Sprinkle with confectioner's
sugar just before serving.
Yield: 6 servings
Formatted suechef@sover.net
Recipe by: CHEF DU JOUR #DJ9262
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 01, 1998
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