Clafouti

Serves 8

In a blender, put the eggs, butter, milk, salt, spice, and flavoring.

• 4 eggs
• 3 Tbs. melted butter
• 1 ¼ cup half & half
• pinch of salt, if using unsalted butter
• ¼ tsp. cinnamon
• 1 tsp. lemon juice
• 3 Tbs. vanilla extract and/or kirsch

Add the flour and sugar and blend until thoroughly mixed.(The batter may be made ahead and stored in the refrigerator before using. Add about 5 minutes to the baking time, if using the batter directly from the fridge.)

• 1 ¼ cups flour
• ½ cup sugar

Preheat oven to 375° F. Liberally butter a 9-inch pie dish. Pour in the berries and smooth into a single layer.

• butter
• 3 cups pitted cherries

Carefully pour the batter over the fruit. Place in the oven and bake for about 30 minutes. The sides should be puffed. A cake tester or knife inserted in the center should come out clean.

To serve: The clafouti is best served hot or warm with creme fraiche or whipped cream. It may also be served cold, dusted with some confectioner's sugar.

Tips: If using frozen fruit (which works very well) allow to thaw in a sieve so any extra liquid drains off.
This recipe is also very good with berries, especially blueberries. For blueberries replace the kirsch with brandy or amaretto, and replace the cinnamon with grated nutmeg.