2 to 3 cups fresh black sweet cherries, pitted; or drained, canned, pitted Bing cherries; or frozen sweet cherries, thawed and drained
Confectioners' sugar
How To Cook:
1. Preheat the oven to 350°. 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. 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.
2. 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 inches deep. Pour in the batter. Bake on the middle shelf of the oven for 1½ hours, or until the top is golden brown and firm to the touch. Dust lightly with confectioners' sugar, and serve the clafoutis while it is still warm.
