*  Exported from  MasterCook II  *
                           Clafouti (Cherry Flan)
 Recipe By     : Mrs. Thomas P. O'Brrien
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Desserts                         Fruits
                 Post To Bake-Shoppe              To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 in season.  Otherwise, use drained,
 canned, 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
 Source:  “Mountain Measures” --Junior League of Charleston, WV
 ed. 1974
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 NOTES : The Clafouti need not be served hot, but should still be warm. 
 It will sink down slightly as it cools.