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Cherry Clafoutis Recipe
|Softened butter||50 Milliliter (0.25 Cup)|
|Brown sugar||125 Milliliter (0.5 Cup)|
|All purpose flour||125 Milliliter (0.5 Cup)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Strong black coffee||50 Milliliter (0.25 Cup)|
|Rum||30 Milliliter (2 Tablespoon)|
|Light cream||250 Milliliter (1 Cup)|
|Canned pitted bing cherries||14 Ounce, well drained (1 Can, 398 Milliliter)|
|Granulated sugar||15 Milliliter (1 Tablespoon)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2940 Calories from Fat 1366
% Daily Value*
Total Fat 155 g238%
Saturated Fat 92.3 g461.5%
Trans Fat 0 g
Cholesterol 1102.3 mg
Sodium 726.4 mg30.3%
Total Carbohydrates 344 g114.6%
Dietary Fiber 12.5 g50.1%
Sugars 213.2 g
Protein 41 g81.1%
Vitamin A 109.1% Vitamin C 26.3%
Calcium 72.4% Iron 59%
*Based on a 2000 Calorie diet
Butter 10 inch (25 cm) glass pie plate.
Place butter and brown sugar in bowl; using spatula cream together.
Add first egg and beat well with electric beater.
Sift flour and baking powder together.
Add second egg and 2 tbsp (30 ml) of flour to bowl; beat well with electric beater.
Add last egg and rest of flour; beat again.
Pour in coffee and rum; beat well.
Pour in cream, beat and add cherries.
Pour batter into prepared pie plate; bake 45-50 minutes or until toothpick inserted comes out clean.
About 5 minutes before clafoutis is cooked, sprinkle with a bit of granulated sugar and resume cooking.