Julio's Delicatessen

Click here for a PDF of this recipe without photos.

My friend Virginia Fox makes the best clafoutis that I’ve ever had, but since I didn’t have her recipe on-hand, I decided to go with the next best thing.

Recipe adapted from Mastering the Art of French Cooking by Julia Child

• 1 ¼ cups whole milk
• 1/3 cup sugar
• 3 eggs
• 1 Tb Vanilla
• 1/8 tsp salt
• ½ cup flour
• 3 cups sweet cherries, pitted
• 1/3 cup sugar
• Powdered sugar

Preheat oven to 350.

Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in a blender.  Mix at top speed for one minute.

Lightly butter a 7- or 8-cup baking dish or deep pie plate.  Pour about ¼” of batter in the bottom.  Place in the oven until the batter is set – about 5 minutes.

Remove from oven and spread cherries evenly over the batter.  Sprinkle the cherries with the remaining 1/3 cup of sugar.

Cover with the remaining batter.

Smooth the surface and return to the oven for 1 hour.

Remove from the oven.  Allow to cool slightly, sprinkle the top with powdered sugar, and serve warm.