← Back to Search Results
baking French
Cherry Clafouti

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
  • 3 eggs
  • ¾ cup sugar
  • ¾ cup all purpose flour, sifted
  • ½ teaspoon vanilla extract
  • 1 pound Bing or Queen Anne cherries, stemmed and pitted
  • 2 cups heavy cream, lightly whipped

Directions

Preheat the oven to 350°F. Coat a 10-inch round glass or porcelain pie pan evenly with 1 tablespoon of the butter. Melt the remaining 8 tablespoons butter in a small saucepan over low heat and reserve.

Using an electric mixer set at high speed, beat the eggs with the sugar and reserved melted butter until the mixture is thickened and a light lemon color, about 3 minutes. Add the flour and vanilla and mix until thoroughly blended. Set aside for 15 minutes.

Arrange the cherries over the bottom of the buttered pie pan. Pour the batter evenly over the cherries. Bake for 45 minutes until golden and puffy. Serve at room temperature with the whipped cream.

Notes

You can substitute sliced green gage or red plums for the cherries.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

664kcal (33%)
68mg (3%)
51g
2g
49g (76%)
0g
30g (150%)
14g
2g
260mg (87%)
35g
7g
21mg
284mg
509mcg RAE (17%)
6mg (10%)
82mg (8%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?