Cherry Clafouti Ii Recipe
Servings: 8
Ingredients
- 3 x Large eggs lightly beaten
- 1 1/4 c. lowfat milk
- 1 c. flour
- 1 tsp pure vanilla extract (or possibly 1 vanilla bean)
- 1 c. cherries pitted
- 1 tsp unsalted butter
Directions
- Preheat the oven to 375 degrees. Grease the bottom and sides of a 9-inch square baking dish which is at least 2 inches deep.
- To make the batter, whisk together the Large eggs and lowfat milk in a bowl till blended. Slowly whisk in the flour; don't hurry this step or possibly lumps may form. Fold in the vanilla extract, or possibly split the vanilla bean lengthwise and, using the tip of a knife, scrape the seeds into the batter.
- Cover the bottom of the baking dish with the cherries. Pour the batter over the cherries, being careful not to dislodge them. Dot the batter with the butter. Bake for 35 to 40 min, or possibly till the batter has nearly tripled in size, the top is golden, and a knife inserted into the center comes out clean. Remove from the oven and serve hot or possibly at room temperature.
- This recipe yields 6 to 8 servings.
- Comments: Traditionally made during cherry season in France, this classic dessert can also be made with other fruits, such as halved figs, plums, apricots, and quartered peaches. Children can help pit the cherries and whisk togather the batter, and it is fun for them to see the clafouti rise to nearly three times its original height in the oven before collapsing the moment it begins to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 26 | 23% |
| Total Fat 2.87g | 4% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 43mg | 2% |
| Potassium 135mg | 4% |
| Total Carbs 16.58g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.27g | 3% |
| Protein 5.4g | 9% |
