Clafoutis

​Happy 10th Podiversary! To kick off the new season, Mary Mac shares one of her favorite Julia Child recipes, Clafoutis!

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Ingredients

• 1 24-oz jar pitted sour cherries, in syrup or juice
• 1 ¼ c whole milk
• ⅔ c granulated sugar, divided
• 3 large eggs
• 1 Tbs vanilla
• ⅛ tsp salt
• ⅔ c all-purpose flour, lightened or sifted
• Powdered sugar for serving
• Blender or food processor
• Glass or ceramic baking dish, ​about 2" deep, 9" round or 9-10" square

Directions

• Drain the jar of cherries (save the juice to use for something else)
• Preheat oven to 350°F. Butter the bottom & sides of the baking dish, set aside
• In a small bowl, mix the flour, salt, and ⅓ c sugar
• Put the milk, eggs, vanilla, and flour mixture into the blender or food processor. Cover and blend on high for one minute
• Put ¼ inch of the batter into the prepared baking dish. Bake for 5 minutes so that a thin film settles on the batter
  
• Carefully remove the dish from the oven and set on a heatproof surface
• Place the cherries in a single layer on top of the batter and sprinkle with the other ⅓ c sugar
• Pour the rest of the batter over the cherries, smooth with the back of a spoon
• Place baking dish in the middle of the oven on the middle rack, bake about 1 hour at 350°F. The clafoutis is done when it’s puffed, browned, and a knife inserted comes out clean
• Cool to just warm and sprinkle with powdered sugar before serving

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