Clafouti (or clafoutis) is a traditional French dish originally made with black cherries but other stone fruits can be substituted while keeping the technique the same.Summertime stone fruits are often the stars in desserts like pies, crumbles and crisps. Add this clafouti recipe to your repertoire and you’ll learn that making this dish is even easier than pronouncing it! Pronounced “cla-foo-TEE” —click here for the audio file pronunciation— has the custardy feel of a crème brulee and the fluffy outer edge of a baked pancake. You can serve it warm or cold which makes this an excellent dish for entertaining. Whole Foods has an extensive library of recipes on their website and you can find this Cherry Clafouti recipe there. I found beautiful cherries at Whole Foods on a recent shopping trip; the cherries were fragrant and seem to capture that summertime feeling.
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 1/2 teaspoon vanilla extract
- 1 pound fresh cherries, pitted and halved, or 1 pound frozen cherries, thawed and thoroughly drained
- 2 tablespoons powdered sugar
- Preheat oven to 375°F. Whisk together sugar, flour and salt in a medium bowl. Whisk in eggs one at a time. Whisk in milk and vanilla, just until incorporated.
- Arrange cherries evenly in the bottom of a buttered 9-inch pie plate or dish. Pour batter over cherries and bake until clafouti is puffed and browned, 45 to 50 minutes. Sift powdered sugar over the top and cut into 6 wedges.
Recipe credit: http://www.wholefoodsmarket.com/recipe/cherry-clafouti
Serving Size:1 slice
Amount Per Serving:Calories: 135 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 64mg Sodium: 97mg Carbohydrates: 25g Fiber: 2g Sugar: 18g Protein: 4g
Last summer I baked a cherry pie with a whole wheat crust and I used this creative method for pitting cherries. This time around I bought an OXO cherry pitter at #WholeFoods and it made quick work of removing the pits. Be prepared to have red-stained fingers no matter your method, but getting a little messy is worth it on your way to enjoying this stone fruit.
Please note that I participate in the Whole Foods Blogger Ambassador program. All opinions above are my own. Ingredients are provided to me but I do not receive compensation for my participation