This is one of our favorite summertime desserts, and with cherries in season right now, it’s the perfect time to make it.
It isn’t very photogenic – at least mine isn’t. Fortunately, it tastes much better than it looks.
I have tried a number of recipes, but found I like Julia Child’s version the best. I reduced the sugar slightly, since the original version was too sweet for me. I also leave the pits in the cherries, but you can use pitted if you prefer.
1 1/4 cups milk
1/3 cup sugar
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries
1/4 cup sugar
Cream for serving
Whisk together the milk, sugar, eggs, vanilla, salt and flour making sure there are no lumps. Pour a 1/4 inch layer of the batter in a buttered baking dish. Place in the oven and bake just until batter is set.
Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/4 cup of sugar. Pour on the remainder of the batter.
Bake at 350 degrees for about for about 40-45 minutes. The clafouti is done when puffed and brown and and a knife inserted near the center comes out clean.