1 1/4 cups milk
1/3 cup sugar
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted (I use anything: raspberries, pears, over-the-edge strawbs, etc)
1/3 cup sugar
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
JP variations to this one: Since I have one egg, make a halfrecipe.
Forget to pour batter in dish first.
Does it matter? Doubt it.
Dump batter over the fruit mix
Since I had no eggs in the fridge, I bummed a couple from the ever-generous PAT LEO (textile artist of note)…she’s got a friend with chickens…
I didn’t bother putting sugar on top, because it seems too sweet as it is. Oh, yeah, used apricot syrup made by the a4mentioned Fru Leo…YUM. And lastly, added lemon juice and zest since it’s all around this time of year (late September).
Didn’t bother with knife plunging either…just let smell and look be my guides. This is my idea of a great breakfast, with hot Kenyan tea…courtesy of the great Liz Farnworth…