A simple dessert - a pancake batter poured over fruit in a fire-proof dish and baked in the oven; usually eaten warm but also delicious cold.
Place all the ingredients, except the cherries into a liquidizer, in the order given. Cover and blend at top speed for 1 minute. Place pitted cherries into a greased dish and pour on some of the batter, mixing into the cherries. Pour on the rest of the batter and smooth the surface with the back of a spoon. Place in the middle of the oven 350 F (Mark 4 or 150 C) for up to one hour, checking after 45 minutes. It is cooked when it has puffed and browned and a knife plunged into the centre comes out clean. It may be sprinkled with icing sugar just before bringing it to the table.
The above is the classic Limousin (France) version. Can be varied by soaking the cherries in kirsch or cognac for an hour first and using the liquid to replace some of the milk; do not add any extra sugar in this case. Also, any fruit in season can be used, see photo of clafoutis with mirabelles, or even frozen fruit, once thawed and drained.
Watch the cooking carefully and cover with silver foil if it looks to be browning too quickly, or too much.
If you do not have a liquidizer, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve.
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|Serving Size: 1 Serving (170g)
|Recipe Makes: 6 Servings
|Calories from Fat: 75 (38%)
|Amt Per Serving
|Total Fat 8.4g
|Saturated Fat 3.4g
|Monounsaturated Fat 2.7g
|Polyunsanturated Fat 0.9g
|Total Carbohydrate 20.8g
|Dietary Fiber 1.5g
|Sugars, other 19.3g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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