| 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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