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Name: Clafoutis
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Butter; 1 Egg yolk; 1/2 c Applesauce; 1/4 c Sugar; 1/4 c All-purpose flour; 1/4 c Non-fat milk; 1/2 ts Almond extract; 4 Egg whites; 1 pn Salt; 2 c Pitted cherries; fresh or

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INGREDIENTS

1 ts Butter
1 Egg yolk
1/2 c Applesauce
1/4 c Sugar
1/4 c All-purpose flour
1/4 c Non-fat milk
1/2 ts Almond extract
4 Egg whites
1 pn Salt
2 c Pitted cherries; fresh or

INSTRUCTIONS

World Wide Recipes List Clafoutis is a classic French preparation that is sort of a cross between a custard and a cake. The traditional recipes call for loads of egg yolks, and originally only unpitted cherries were used for the filling (the pits supposedly added more flavor). My version replaces a lot of the egg yolks with apple sauce, and you can use almost any fruit, such as strawberries, raspberries, blueberries, plums, grapes, or cherries. Use the butter to grease a 9 inch (approx 25 cm) pie pan. In a bowl beat the egg yolk and mix in the applesauce, sugar, flour, milk, and almond extract. In another bowl beat the egg whites and the salt until stiff but not dry. Fold the egg whites into the applesauce mixture and pour into the prepared pie pan. Drop the cherries into the batter - do not press down. Bake in a 350F (180C) oven for 20 minutes, until the clafoutis is golden and puffy, and a toothpick inserted in the center comes out clean. Serves 6 to 8. Posted to JEWISH-FOOD digest by Goldtag1@aol.com on Aug 8, 1998, converted by MM_Buster v2.0l.

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Clafoutis

1 ts Butter
1 Egg yolk
1/2 c Applesauce
1/4 c Sugar
1/4 c All-purpose flour
1/4 c Non-fat milk
1/2 ts Almond extract
4 Egg whites
1 pn Salt
2 c Pitted cherries; fresh or

World Wide Recipes List    Clafoutis is a classic French preparation that is sort of a cross between a  custard and a cake. The traditional recipes call for loads of egg yolks,  and originally only unpitted cherries were used for the filling (the pits  supposedly added more flavor). My version replaces a lot of the egg yolks  with apple sauce, and you can use almost any fruit, such as strawberries,  raspberries, blueberries, plums, grapes, or cherries.    Use the butter to grease a 9 inch (approx 25 cm) pie pan. In a bowl beat  the egg yolk and mix in the applesauce, sugar, flour, milk, and almond  extract. In another bowl beat the egg whites and the salt until stiff but  not dry. Fold the egg whites into the applesauce mixture and pour into the  prepared pie pan. Drop the cherries into the batter - do not press down.  Bake in a 350F (180C) oven for 20 minutes, until the clafoutis is golden  and puffy, and a toothpick inserted in the center comes out clean. Serves 6  to 8.    Posted to JEWISH-FOOD digest by Goldtag1@aol.com on Aug 8, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (1308g)
Recipe Makes: 1 Servings

Calories: 1376
Calories from Fat: 95 (7%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.1g
Cholesterol 221.1mg		68 %
Sodium 1853.4mg		64 %
Potassium 1616.5mg		43 %
Total Carbohydrate 233.8g		69 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 229.6g
Protein 94.7g		135 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 1376

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