Clafoutis Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| Granulated Sugar | 6 Tablespoon | |
| Eggs | 3 | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Melted butter | 2 Tablespoon | |
| 3 cups pitted black sweet cherries, or canned drained | ||
| Bing cherries, or frozen sweet cherries | ||
| Confectioners' sugar | ||
Directions
Place all ingredients except 2 tablespoons granulated sugar, the cherries, and the confectioners' sugar in a blender and blend at high speed for 1 minute.
Place one fourth of batter in a buttered 2-quart casserole; place on an asbestos mat over low heat for a minute or two to set the batter on the bottom of the dish.
Cover with the cherries and sprinkle with remaining granulated sugar.
If canned or frozen cherries are used, omit sugar.
Pour over remaining batter; bake in preheated hot oven (400°F.) for 45 minutes to 1 hour, or until puffed and golden brown.
Sprinkle with confectioners' sugar and serve warm.
Place one fourth of batter in a buttered 2-quart casserole; place on an asbestos mat over low heat for a minute or two to set the batter on the bottom of the dish.
Cover with the cherries and sprinkle with remaining granulated sugar.
If canned or frozen cherries are used, omit sugar.
Pour over remaining batter; bake in preheated hot oven (400°F.) for 45 minutes to 1 hour, or until puffed and golden brown.
Sprinkle with confectioners' sugar and serve warm.
Chef
