| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, To post | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Milk |
| 1/3 | c | Granulated Sugar |
| 3 | Eggs | |
| 1 | tb | Vanilla Extract |
| 1/8 | ts | Salt |
| 2/3 | c | Sifted Flour |
| 3 | c | Black Cherries*; pitted |
| 1/3 | c | Granulated Sugar |
| Powdered Sugar For Garnish |
INSTRUCTIONS
*Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted bing cherries. Place milk, sugar, eggs, vanilla, salt, and flour in blender. Cover and blend at top speed for 1 minute. Butter a 2-quart fireproof baking dish, 1 1/2 inches deep. Pour a 1/4 inch layer of batter in the baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon. Place in middle position of preheated 350° oven and bake for about 55 minutes or 1 hour. The Clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean. Sprinkle top with powdered sugar just before bringing it to the table. Serves: 6 to 8 Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 NOTES : The Clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools. Recipe by: Mrs. Thomas P. O'Brrien Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May 10, 1998
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