Thursday, February 12, 2015

Julia Child's Clafouti

Julia Child's famous recipe for clafouti, which she also calls
fruit flan... no fresh cherries in February so I used a jar
of Trader Joe's Dark Morello Cherries, product of Germany.
I love Mastering the Art of French Cooking!
The cherries -- and using the immersion blender to make the batter. 
Out of the oven, waiting for sprinkles of powdered sugar. 
Ready to serve.

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2 comments:

  1. Jeanie2/16/2015 5:31 PM

    So, how was it? Did you drain the cherries? I've seen those at TJs and wondered about them. Love Julia and the book but I've never made the clafouti. Looks delish. Tell, tell!

    ReplyDelete
  2. Mae Travels2/16/2015 5:50 PM

    Yes, I drained the cherries. They were perfect for this. And we enjoyed it totally, as we have other clafoutis in the past.

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