teaspoon lemon zest
cups cherries, pitted or any berries
Small carton whipping cream (optional) and ¼ cup sugar
Preheat oven to 350° In a blender blend the milk, 1/3 cup of the sugar, eggs, vanilla, salt, lemon zest, cinnamon and flour. Pour a ¼ inch layer of the batter in a lightly and evenly buttered fireproof baking dish. Place in the oven until batter firms up a bit (a film will set in the pan). Remove from the heat and place the berries/cherries over the batter. Sprinkle on the remaining sugar. Pour on the rest of the batter evenly. Bake at 350° for about 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean. Great served warm or room temperature. Refrigerate leftovers. Fresh whipped cream is optional, but highly recommended! Pour small 4oz carton of whipping cream in blender with about ¼ cup sugar. Blend until fluffy.