From “Mastering the Art of French Cooking,” by Simone Beck, Louisette Bertholle and Julia Child (Alfred A. Knopf, 1961). For 6-8 people.
Ingredients
1 1/4 cups milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all-purpose flour
Butter for baking dish
3 cups pitted black cherries, or canned pitted Bing cherries, drained, or frozen sweet cherries, thawed and drained
Powdered sugar for sprinkling
Directions
Preheat oven to 350 degrees. Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in blender at top speed for 1 minute. Lightly butter a 7- to 8-cup baking dish or pie plate. Pour a 1/4-inch layer of batter in the baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
Spread the cherries over the batter and sprinkle on the sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
Place in the middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table.
