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Cherries Clafoutis

Name: Cherries Clafoutis
Prep time: 30

(3 votes, average: 4.70 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Clafoutis is a simple, rustic dessert that that over the centuries has become a French classic. It originated in the Limousin region of central France, and is basically a thick, rich pancake made...

7 tablespoons of unsalted butter, divided
½ cup fine sugar
⅔ cup unbleached all-purpose flour
⅓ cup cornstarch
½ teaspoon fine sea salt
6 eggs, lightly beaten
1 cup plus 2 tablespoons milk
1½ pounds of pitted cherries (See Chef Tips)

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Nutrition Facts

Calories

422 cals

Fat

19 g

Saturated Fat

11 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

54 g

Sugar

34 g

Fiber

3 g

Protein

10 g

Sodium

277 mg

Directions

Preheat the oven to 350 degrees.
Melt 6 tablespoons of the butter over a low heat until it foams. Set aside.
Sift the flour, sugar and corn starch into a large mixing bowl. Stir in the salt.
Make a well in the center of the flour mixture. Using an electric hand whisk gradually beat in the eggs. Then gradually beat in the milk and add the melted butter. Beat until you have a smooth batter. Set aside.
Butter a large gratin dish with 1 teaspoon of the butter. Spread the pitted cherries evenly over the bottom of the dish, and dot with the remaining butter.
Pour the batter over the cherries and bake in the oven on a middle shelf for 40 minutes, or until golden and a toothpick comes out clean.
Serve warm or at room temperature with a dollop of yogurt.

Chef Tips

You can use frozen cherries to make this dessert. However if you have a bag of sweet cherries to use, although we don’t generally recommend buying single purpose gadgets, a cherry pitter is one exception. It makes fresh cherries a cinch to prepare for cooking, and besides, it can pit olives too.

If you eat this desert cold, dust it with a little confectioner’s sugar before serving.

When it comes to dessert, a little bit of what you fancy does do you good, but don’t eat the whole thing! Eat all sweets in moderation.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.