3 c. pitted black cherries
1 1/4 c. milk
1/3 c. granulated sugar
3 eggs
1 tbsp. vanilla extract
1/8 tsp. salt
1/2 c. flour (scooped & leveled)
An electric blender
7-8 c. lightly buttered, fire proof baking dish or Pyrex pie plate about 1 1/2" deep
An asbestos mat, if necessary
1/3 c. granulated sugar
Powdered sugar in a shaker

Preheat oven to 350 degrees.

Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.

Place milk, granulated sugar, eggs, vanilla extract, salt and flour in a blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.

Pour a 1/4" layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the 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 about 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.) For 6 to 8 people.