Thanksgiving Clafoutis

Being the Francophile that I am since returning from Paris a couple of days ago, I opted to make a cherry clafoutis over pumpkin pie. I think this is a lovely fluffy and light dessert option that still goes with Thanksgiving dinner and is super easy to make (aside from the tedium of pitting cherries). You could even substitute cranberries for cherries, but I kept with the traditional French version (although I pitted the cherries, whereas the rustic French recipe keeps the pits, which supposedly lend an almond flavor to the dish). This dish can also be served for breakfast.

Julia Child's Clafouti
serves 6-8

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon real vanilla or half of a vanilla bean
1/8 teaspoon salt
1/2 cup flour
2-3 cups cherries, pitted
1/4-1/3 cup sugar
powdered sugar for dusting

*Pre-heat oven to 350 degrees.
*In a blender, blend the milk, 1/3 c. 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 (less than 10 min).
*Remove from oven and spread the cherries over the batter. Note: It is important to use cherries that are not bruised.
*Sprinkle on the remaining 1/4 cup of sugar. (The recipe calls for another 1/3 c. here, but I use a little less.)
*Pour on the rest of the batter. Bake at 350 degrees for about 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 and serve warm. Bon appetit!