I can’t begin to tell you how sad I am that this is the final week, fine three days of #CookforJulia.
I’ve been having a blast the past week cooking up Julia Child recipes, reliving Julia recipes and reading tributes to her on PBS food and at various food bloggers sites.
PBS was even nice enough to put a few The French Chef episodes on their website for us to watch. Since I don’t have cable, it’s been forever since I’ve watched an episode. I look a lazy weekend for myself this past one and sat at home and watched a few.
My final two Julia recipes this week are in the sweet category. I had enough savory last week. I’m not calling this dessert because in all honesty clafoutis can be served for breakfast, brunch or dessert.
It is isn’t so sweet, that you feel like a complete sugar bomb first thing in the morning. The custardy center and crisp edges are reminiscent of a dutch baby pancakes. Plus any sweetness we have is offset by the tartness of your cherries.
In a blender, place in the order listed above the milk, 1/3 cup sugar, eggs, vanilla, salt and flour and blend on high for 1 minute.
With a flame proof 7 to 8 cup baking dish (I used my skillet), butter the dish, making sure to cover all sides. You may not need the entire 1/2 tablespoon of butter.
Pour a 1/4 inch layer of batter into the baking dish, set over a moderate flame. Cook for a minute or two until the batter just begins to set.
Remove from heat and evenly spread the cherries over the bottom. Sprinkle the remaining sugar over the cherries.
Pour the remaining batter into the dish and smooth the surface if necessary.
Bake for one hour, in the the middle of your oven. The clafoutis is done when it has puffed and is nicely browned. You can check for doneness by inserted a knife into the middle, if it is clean, it is finished cooking.
Sprinkle the top with some confectioners sugar just before serving.
The clafoutis does not need to be served hot, it is just as delicious warm, or at room temperature. It will also sink down slightly after cooling.
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