Cherry Clafouti

Preheat the oven to 35o degrees. Grease a 9½ or 10" pie plate.

Place single layer of fresh cherries on the bottom of the plate.

In a blender ( I used a mixer), mix the eggs, cream, milk, lemon juice and peel for about 45 seconds. Add the flour, sugar and salt to the blender. Blend for one minute.

Place the plate on a cookie sheet in case of spills.

Pour in the batter.

Bake for 50 mins to an hour. The clafouti is done when it is puffed and brown. Don’t worry if your clafouti does not puff too much - they fall when they cool anyway.

Insert a knife into the center to check. If it comes out clean its done.

Cool, and then chill. Cut into wedges and serve with favourite sauce