Dessert or Breakfast?

Bastille Day
It’s a holiday, so you can eat dessert for breakfast.. So here’s a cherry clafoutis for Bastille Day

 I followed Julia Child’s recipe, with a couple of changes. I used less sugar when sprinkling it on the cherries (they were lovely and sweet) in the last step and I added a little cardamon to that sugar.

3 cups of cherries, pitted

1 ¼ cup milk
2/3 cup sugar (1/3 for batter, 13 to sprinkle on cherries)

3 eggs

1 tablespoon vanilla

1/8 teaspoon salt

½ cup flour

Method

Preheat oven to 350 degrees Fahrenhei
Put milk, 1/3 cup sugar, eggs, vanilla, salt and flour  in a blender and mix.

Butter a pan that will hold around 8 cups of mixture.

Put a thin layer of batter into the pan and cook for about 7 minutes, until it is partially set.

Add the pitted cherries to the pan, sprinkle with the remaining sugar. 

Pour remaining batter over the cherries and bake for about 40 minutes, or until it is puffed, golden and cooked through.

Dust with powdered sugar and serve with crème fraiche.