INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 205
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 97.1mg
Sodium: 108.5mg
Potassium: 124.2mg
Carbohydrates: 36.1g
Fiber: <1g
Sugar: 25.5g
Protein: 6.3g