Recipe - Cherry Batter Pudding (Clafoutis Limousin)

1 pound Tart cherries; pitted
One fourth cup Flour
1 pn Salt
1/3 cup Granulated sugar
4 Eggs
1 cup Milk
4 tablespoon Brandy or 3 tablespoons
kirsch
Confectioners' sugar; for
sprinkling

Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated
sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with
salt, stir in sugar and make a well in the center. Add eggs to well and
whisk them until mixed. Whisk in half the milk, gradually drawing in the
flour. Stir in remaining milk to make a smooth batter. Pour batter over
cherries and bake in heated oven until clafoutis is done, 3545 minutes.
Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The
clafoutis will sink slightly as it cools. Sprinkle with confectioner's
sugar just before serving.

Yield: 6 servings

Formatted suechef@sover.net

Recipe by: CHEF DU JOUR #DJ9262

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 01, 1998