Easy Cherry Clafoutis Recipe Video
Ingredients
| Red cherries/Peaches/ apricots | 1 Pound | |
| Eggs | 4 Large | |
| Flour | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Butter | 4 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size
Calories 484 Calories from Fat 174
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 249.4 mg83.1%
Sodium 162.3 mg6.8%
Total Carbohydrates 66 g22.1%
Dietary Fiber 2.7 g10.6%
Sugars 38.2 g
Protein 13 g25.2%
Vitamin A 42.6% Vitamin C 18.9%
Calcium 11.7% Iron 15.3%
*Based on a 2000 Calorie diet
Directions
* Butter a clafoutis pan (I am using a 9" clay pan).
* Preheat your oven to 360 F degrees.
* Using a pairing knife, slice the cherries in the middle and remove their pits. Try to keep the cherries whole. Some recipes call for using cherries with pits - if you do so, please let your family and guests know before they eat the clafoutis so they do not choke.
*Place the cherries in the clafoutis pan.
In a bowl, mix the eggs with sugar, vanilla extract, and salt.
Add the melted butter to the egg mixture and mix well.
Sift the flour and add it to the egg mixture. Mix well until you get a very smooth dough with no flour clumps.
Add the 1 cup of milk to the flour and egg mixture, and continue mixing.
Using a ladle, carefully add the dough to the cherries in the clafoutis pan. Do it gently to not distrub the cherries so they do not move to the top.
Bake the clafoutis for 40 minutes or until done, when the center is set and the clafoutis gets a golden color.
As soon as you remove the clafoutis from the oven, sprinkle it with sugar. Let it cool down. Serve the clafoutis warm or cold, as a dessert, breakfast, or brunch!!!
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Editors Review
Here is a super easy cherry clafoutis recipe perfect for your summer menu! This is a baked French dessert prepared with cherries. The video displays how simple it is to make cherry clafoutis at home. Sprinkle with powdered sugar and serve lukewarm.Chef
