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Cherry Clafouti
2T unsalted butter, melted and cooled, plus more for greasing
(I melted the butter in the pie plate while the oven was pre-heating, FYI)
2 c fresh (or frozen, unthawed) cherries, pitted
(I used blueberries)
1/3 c granulated sugar
4 large eggs
1 c whole milk
1/2 c all-purpose flour
1/4 t salt
Confectioners' sugar, for dusting
1. Preheat oven to 350. Grease a 9-inch, deep-dish pie plate.
(Mine was a regular pie plate and it was fine.)
Fill with cherries.
2. In a blender, combine sugar, eggs, milk, flour, salt, and butter until smooth. Pour batter over cherries in prepared pie plate.
3. Bake until puffed and golden, about 30 minutes. Dust with confectioners' sugar.
(I didn't have confectioners' sugar, but it was still good.)
Serve hot.
My oven is crapola, but mine took an hour to cook -- it was really obviously puffed and golden at the end.