Clafouti
From Julia Child's Mastering the Art of French Cooking

Clafouti (pronounced kla-foo-tee) is a custard-style baked French dessert, traditionally made with black cherries (but you can substitute most any fruit). The batter is similar to pancake batter, but the result is more like a flan. Clafoutis apparently spread throughout France during the 19th century.

It's wonderfully delicious served warm with powdered sugar on top, and is ridiculously easy to put together. In France, it is customary to serve clafouti with cherry pits intact. According to baking purists, the pits release a wonderful flavor when the dish is cooked. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition.

Apples, peaches, blueberries, and fruit mixes are all excellent in this dish in place of the cherries, especially if cooks tweak the spicing to bring out the unique flavors of the fruit. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. Apples and pears are popular in the winter.

Note: When Pardon Your French makes this with strawberries, it only uses 2 cups strawberries. Same recipe otherwise.

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted (see *Note)
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. Place in the oven until a film of batter sets in the pan [this took about 3 minutes]. 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 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, serve warm.

*Note: Try halving the cherries and soaking them in a mixture of brandy and sugar for an hour.