Cherry Clafoutis

Cherry Clafoutis


15 people made this

About this recipe: An original French recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs.


Serves: 8 

  • 675g fresh sweet cherries, stones removed
  • 1 tablespoon unsalted butter
  • 3 tablespoons plain flour
  • 1/2 teaspoon salt
  • 4 tablespoons caster sugar
  • 8 egg whites
  • 250ml skimmed milk
  • 250ml double cream
  • 1 vanilla bean, split lengthways and crushed
  • 3 tablespoons kirsch
  • 1 tablespoon icing sugar for dusting

Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

  1. Preheat the oven to 170 C / gas 3. Grease a 25cm flan tin, or a similar sized baking dish.
  2. Spread out the cherries in the bottom of the prepared tin, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the mixture, and pour it over the cherries.
  3. Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with icing sugar before serving.

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