Wednesday, August 15, 2012


Perhaps the most celebrated chef of our time is Julia Child who passed away August 13, 2004, two days shy of her 92nd birthday.  Had she lived, today she would be celebrating her 100th birthday.  Read a short bio of Julia at:
See also a fun PBS video at:

In her honor, today I am posting a recipe for Clafoutis, a French fruit flan.  The recipe comes from her preeminent book:

Quoting from the book:  "The clafouti which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine:  a pancake batter poured over fruit in a fireproof dish, then baked in the oven.  It looks like a tart, and is usually eaten warm."

CLAFOUTI.  Serves 6 to 8.
Preheat oven to 350ºF.

Place the following ingredients in your blender jar in the order in which they are listed.  Cover and blend at top speed for 1 minute.
1-1/4 cups whole milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all-purpose flour

Pour a 1/4 inch layer of batter in a 7-8 cup lightly buttered baking dish or pie plate about 1-1/2 inches deep. Set over a moderate heat for a minute or two until a film of batter has set in the bottom of the dish.  Remove from heat.

On top of the batter spread:
3 cups pitted black cherries [Other fruits can be substituted.]
1/3 cup granulated sugar

Pour on the rest of the batter and smooth the surface with the back of a spoon.  Place in middle position of preheated oven and bake for an 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 of clafouti with powdered sugar just before bringing it to the table.  (The clafouti need not be served hot, but should still be warm.  It will sink down slightly as it cools.)

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