For dessert for French Bastille Day day dinner clafouti was requested. Clafouti is a very traditional french dessert, usually made with cherries, but other fruit in season such as plums and blackberries can be used. But we are in cherry season so we used cherries and in honour of Julia Child's 100th birthday on August 15 this year we stuck pretty close to Julia Child's original recipe.
Recipe for 6 servings
1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish
Preheat oven to 350, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour. You could use a blender, but I used a whisk and a bowl.
Lightly butter deep pie plate or some other similar baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
Distribute the pitted cherries over the set batter in the pan. I have to say thank you to Helen for pitting all these cherries, we had to make two dishes and that was a lot of cherries.
