Plum Clafoutis

This is a gem of a weeknight dessert recipe.  We have Julia Child to thank for this classic French dish.  Her recipe was initially made with cherries (and I must revisit it in the summer, because cherries would be amazing).  But I had two ripe plums calling out my name, so in they were substituted.  If you bake, you probably already have the ingredients on hand. 

Mixing is a cinch in a blender.  At first I was skeptical, but I'm digging the ease and new take on a "one bowl"recipe.

Julia Child's Clafoutis
adapted from the original cherry version

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
2 plums, pitted and sliced (or cherries!) 
1/3 cup sugar
powdered sugar
In a blender, blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish (I used a basic round cake pan). Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar to finish. 

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