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Cherry Clafoutis Recipe
|Ripe cherry||1 Pound|
|Eggs||2 , beaten|
|Flour||3 Ounce, sifted (1/3 Cup Plus 2 Teaspoons)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 3⁄4 Cup (28 tbs), warmed|
|Cherry brandy||1 Tablespoon|
|Butter||2 Tablespoon, melted|
|Superfine sugar||1 Tablespoon (For Dusting)|
Serving size: Complete recipe
Calories 1478 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.2%
Saturated Fat 26.2 g131%
Trans Fat 0 g
Cholesterol 527 mg
Sodium 303.2 mg12.6%
Total Carbohydrates 224 g74.7%
Dietary Fiber 11.8 g47.3%
Sugars 145 g
Protein 39 g78.3%
Vitamin A 38.6% Vitamin C 52.9%
Calcium 57.9% Iron 41.9%
*Based on a 2000 Calorie diet
In winter use drained canned cherries.
Butter a shallow 2 1/2 cup ovenproof dish.
An 8 inch French pottery flan dish is ideal.
Stem and pit the cherries.
Beat eggs and gradually blend in flour and sugar.
Slowly add warm milk, beating steadily.
Add cherry brandy if using and beat in melted butter.
Spread the prepared cherries over the base of the dish and pour the batter over them.
Bake in the center of preheated oven for 20 minutes, then reduce heat slightly and continue cooking for 20 minutes or until the batter is well risen, golden and set.
Serve hot, generously dusted with superfine sugar.