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Clafouti Aux Peches Recipe
|Milk||1 1⁄4 Cup (20 tbs) (Can Be Low Fat)|
|All purpose flour||2⁄3 Cup (10.67 tbs) (Unbleached)|
|Egg/3/4 cup prepared egg substitute||3|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Butter/Low-cholesterol margarine||1⁄2 Tablespoon|
|Ripe peaches||3 Large, peeled and sliced|
|Cinnamon sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 1238 Calories from Fat 288
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol 678.8 mg
Sodium 568 mg23.7%
Total Carbohydrates 204 g68.1%
Dietary Fiber 10.8 g43.2%
Sugars 127.2 g
Protein 41 g82.9%
Vitamin A 58.4% Vitamin C 57.8%
Calcium 45.8% Iron 45.1%
*Based on a 2000 Calorie diet
In a blender or food processor, blend the milk, flour, eggs, sugar, and flavorings.
Alternatively, whisk the ingredients together in a bowl until they are light and well-blended.
On the range top, melt the butter in a 10-inch cast-iron skillet or fireproof 2-inch-deep baking dish.
Pour in 1/2 cup of the batter and place the skillet over low heat until the batter has set like a crepe, about 5 minutes.
Remove the pan from the heat and lay the peach slices on the layer of batter.
Pour the rest of the batter on top, and bake on the middle shelf of the oven for 50 minutes, or until the clafouti is puffed and brown and a cake tester inserted in the middle comes out clean.
Sprinkle with cinnamon sugar and serve warm (but not hot).
It will fall slightly, but that's to be expected.