Two days ago I baked another clafoutis, this time with blueberries, strawberries, raspberries and figs! Here's the traditional clafoutis recipe (with black cherries as the only fruit), in case you missed it from my previous posts. ;) Clafoutis aux Cerises or Cherry Cake Serves 4 to 6 Ingredients: * 1-1/2 cups of whole milk * 4 eggs * 1/2 cup of all-purpose organic flour * 1/4 cup of cane sugar * 2 teaspoons of vanilla extract * 2 to 3 cups of fresh black sweet cherries, pitted; or drained, canned, pitted Bing cherries; or frozen sweet cherries, thawed and drained * confectioners (powdered) sugar Of course, you can use whatever fruits you want, not just cherries... For example, I just made one with strawberries, blueberries, raspberries and figs! smile emoticon Preparation 1. Preheat the oven to 350 degrees. 2. To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed for a few seconds. Turn the machine off and scrape down the sides of the jar with a rubber spatula, then blend again for about 40 seconds. 3. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a rotary or electric beater until the flour lumps disappear and the batter is smooth. Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2 ½ deep. 4. Pour in the batter. 5. Bake on the middle shelf of the oven for 1½ hours, or until the top is golden brown and firm to the touch. To serve (optional): Dust lightly with confectioners sugar, and serve the clafoutis while it is still warm. Very good with ice cream, too! ;) Previously: "Pileated Woodpecker 2" "