Gypsy Heart
Gold Member
Mountain Measures” --Junior League of Charleston, WV
ed. 1974
1 1/4 Cups Milk
1/3 Cup Granulated Sugar
3 Eggs
1 Tablespoon Vanilla Extract
1/8 Teaspoon Salt
2/3 Cup Sifted Flour
3 Cups Black Cherries* -- pitted
1/3 Cup Granulated Sugar
Powdered Sugar For Garnish
*Use fresh black, sweet cherries or pitted bing cherries.
Place milk, sugar, eggs, vanilla, salt, and flour in blender. Cover and
blend at top speed for 1 minute. Butter a 2-quart fireproof baking
dish, 1 1/2 inches deep. Pour a 1/4 inch layer of batter in the baking
dish. Set over moderate heat for a minute or two until a film of batter
has set in the bottom of the dish. Remove from heat. Spread the
cherries over the batter and sprinkle on the sugar. Pour on the rest of
the batter and smooth the surface with the back of a spoon. Place in
middle position of preheated 350° oven and bake for about 55 minutes or
1 hour. The Clafouti is done when it has puffed and browned and a
needle or knife plunged into its center comes out clean. Sprinkle top
with powdered sugar just before bringing it to the table.
Serves: 6 to 8
NOTES : The Clafouti need not be served hot, but should still be warm.
It will sink down slightly as it cools.
ed. 1974
1 1/4 Cups Milk
1/3 Cup Granulated Sugar
3 Eggs
1 Tablespoon Vanilla Extract
1/8 Teaspoon Salt
2/3 Cup Sifted Flour
3 Cups Black Cherries* -- pitted
1/3 Cup Granulated Sugar
Powdered Sugar For Garnish
*Use fresh black, sweet cherries or pitted bing cherries.
Place milk, sugar, eggs, vanilla, salt, and flour in blender. Cover and
blend at top speed for 1 minute. Butter a 2-quart fireproof baking
dish, 1 1/2 inches deep. Pour a 1/4 inch layer of batter in the baking
dish. Set over moderate heat for a minute or two until a film of batter
has set in the bottom of the dish. Remove from heat. Spread the
cherries over the batter and sprinkle on the sugar. Pour on the rest of
the batter and smooth the surface with the back of a spoon. Place in
middle position of preheated 350° oven and bake for about 55 minutes or
1 hour. The Clafouti is done when it has puffed and browned and a
needle or knife plunged into its center comes out clean. Sprinkle top
with powdered sugar just before bringing it to the table.
Serves: 6 to 8
NOTES : The Clafouti need not be served hot, but should still be warm.
It will sink down slightly as it cools.
