February 16, 2009

traditional clafoutis

well, here i am... very late on the clafoutis train :) however... i searched out the traditional cherry clafoutis recipe (a la julia child) and decided to make it one friday evening. it's so light, subtle, just sweet enough, and with a little punch of tartness from the cherries. it was perfect with a cup of tea or coffee. and... i feel guilty in admitting that i had a few pieces for breakfast as well. ok i don't feel guilty. ha!

now on to the recipe i used.

Julia Child's Clafoutis

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

steps: heat oven to 350F. blend the milk, sugar, eggs, vanilla, salt and flour in a bowl using an electric mixer. pour a 1/4 inch layer of the batter in a buttered baking dish (lightly buttered). place in the oven until a film of batter sets in the pan. then 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. place it back in the oven and bake for about 45 minutes to an hour.

you'll know it's done when the clafouti is beautifully puffed and brown (see above) and and a knife plunged in the center comes out clean. sprinkle with powdered sugar (generously!), and serve it warm or room temperature with a cup of tea.
and save a slice for breakfast the next morning. :)

cPe 2008