You can find many variations for Julia Child’s famous cherry clafoutis online but the basics are all pretty much the same. The differences come with the presentation (choice of fruit and baking vessel) of this custary fruit-filled dessert which is equally appropriate for brunch.
- 1 1/4 cups whole or 2% milk
- 3 large eggs
- 1 cup all-purpose flour
- 1 tablespoon vanilla extract
- 1 pinch of salt
- 2/3 cup sugar, divided
- 2 cups pitted cherries
- Powdered sugar (optional)
Preheat oven to 350°F. Lightly butter an oven-proof baking dish or pan and reserve.
In a blender, combine milk, eggs, flour, vanilla extract, salt, and half the sugar. Blend until smooth. Pour a 1/4-inch layer of batter in the prepared pan and bake until custard sets. Spread cherries evenly over the batter, sprinkle with remaining sugar, and pour remaining batter over.
Bake for an additional 45-60 minutes depending on thickness. Clafoutis is done when a knife inserted into the center comes out clean. Cool slightly before dusting with powdered sugar. Serve warm.