This is a Julia Child recipe, from her book “Mastering the Art of French Cooking”. As she has inspired many cooks she also has inspired me. Her recipes are thorough yet simple to make. Her definitions of methods and techniques are as informative as having your own cooking tutor right there in the kitchen with you. Needless to say I adore Julia. Mark refers to this recipe as the french version of a cherry cobbler. I hope you will try this one as it is out of this world delicious.
- 3 cups pitted black cherries (I used fresh cherries that I pitted myself, but in her recipe she says you could use canned which have been drained or frozen that have been thawed.)
- 1 1/4 cups milk
- 2/3 cup sugar, divided use
- 3 eggs
- 1 Tb vanilla
- 1/8 tsp salt
- 1/2 cup flour
Preheat your oven to 350 and butter a deep dish Pyrex pie pan.
Pit, drain or thaw your cherries and set aside. Using a blender place the following ingredients in the blender in this order. Milk, 1/3 cup sugar, eggs, vanilla, salt and lastly flour. Cover and blend at top speed for 1 minute. Pour a 1/4-inch layer of the batter in the pie pan and set over moderate heat (medium) on your stove top for 2 minutes until a film of batter has set in the bottom of the dish. Remove from heat, spread the cherries over the batter then sprinkle the remaining 1/3 cup of sugar over the cherries. Pour the rest of the batter on top of this and smooth the surface with the back of a spoon. Bake for 60-70 minutes, until it has puffed and browned and a knife plunged into its center comes out clean. Before serving sprinkle with powdered sugar. This doesn’t need to be served hot, but should still be warm. The Clafouti may sink down slightly as it cools.
Suggestions: I think a little bit of vanilla ice cream would be fabulous with this as a dessert.