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Cherry Clafoutis
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.
Ingredients
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
Method
Prep:40min ›
Cook:45min ›
Ready in:1hr25min
- Preheat the oven to 170 C / gas 3. Grease a 25cm flan tin, or a similar sized baking dish.
- 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.
- 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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Reviews & ratings
Average global rating:
(16)
Reviews in English (12)
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect! - 25 Sep 2004 (Review from Allrecipes US | Canada)
Excellent recipe. A few quick words: I used 1 cup egg substitute, a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti, so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also, I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste. - 01 Dec 2004 (Review from Allrecipes US | Canada)
I can't believe I ate the whole Thing. Used Cherries from a Jar... - 04 Apr 2011 (Review from Allrecipes US | Canada)
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