Wednesday, 5 August 2009

You Say Clafouti, I Say Clafoutis.. Let's call the whole thing Flan

Which is right, clafouti or clafoutis? Well, according to Julia they are both correct and both singular, so use what you like but don't pronounce the s!
This is such an easy recipe, it is basically a crepe batter poured over cherries and baked in the oven. Easy peasy, lemon squeezy.
I had some frozen cherries that I let defrost in a strainer over a bowl. I used the cherry juice in place of some of the milk. (Thus the purpley colour)
As we are cutting way down on sugar in our home, I omitted the layer of sugar in the middle and the powdered sugar on top. It was plenty sweet without them, I thought. We ate it for breakfast, delicious!
*Like how evenly those cherries are set out? They did that themselves, I just poured them in from the strainer.

Cherry Clafoutis
Julia Child
Mastering the Art of French Cooking
for #MTAFC
serves 6-8

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

Preheat oven to 350F.
In a blender blend the milk, first amount of sugar, eggs, vanilla, salt and flour for one minute. Pour a 1/4 inch layer of the batter in a 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 an hour. The clafoutis is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.