1 pound cherries, pitted, left whole
3 large eggs
1¼ cup milk
½ cup sugar plus 2 tablespoons for sprinkling
2 teaspoons vanilla
½ cup flour
What you’ll do:
Preheat oven to 350 degrees.
Generously butter a 9” cake pan (or any baking dish that will hold 2 quarts).
Place all the ingredients (except the 2 tablespoons of sugar) into a blender and mix until smooth. Put all the cherries, in a single layer, into the baking dish. Pour the mixture over the cherries. Sprinkle the sugar over the top of the batter.
Bake for 45-50 minutes, or until the clafoutis is puffy and light brown. A knife inserted into the middle should come out relatively clean. Serve warm or at room temperature.
It is traditionally served without any accompaniments. It is also traditionally made with un-pitted cherries. I can’t imagine serving that to my guests and warning them to eat around the pits!!