Cherry Clafoutis

May 28, 2008

By popular demand, I am posting my recipe for Cherry Clafoutis.

Cherry Clafoutis

A clafoutis is a French fruit dessert over which a flan-like preparation is poured, then the whole thing is baked. I’ve seen clafoutis described as mid-way between a crepe and a custard. The classic version is cherry (which is what I made) but nowadays they are made with almost any fruit. I am actually excited to try some others (apricot, raspberry, apple), but I will try not to go on a clafoutis binge at the same time I’m dieting… so other flavors will have to wait.

I will not call this dieter’s food, but it is actually not-so-bad calorie-wise for a dessert, and if you just have veggies and soup for dinner the egg can stand in for protein and you’ll have the calories to allocate… (hmmm – do I sound like I’m justifying my eating for the past 2 nights?)

I calculated the whole recipe the way I made it as 1110 calories using an online recipe-calculating site. Note that this is with my modifications – I did not add more sugar on top of the berries (saving 1/3 cup sugar, but mainly because I often find fruit desserts too sugared), and I also cut out the powdered sugar on top and the butter for the pan (I used silicone). Obviously if you use all the sugar called for and the butter you’ll up the counts.

The recipe is marked at 6-8 servings and from the way I cut the first piece I was closer to 6, but I had extra stuff and actually made a small clafoutis on the side which is what I counted as number 7. So for my 7 servings it comes out to 160 cals per serving. Not bad at all! Totally do-able on most diet plans, although for me it still needs to be planned in.

For the real foodies out there, there are plenty of recipes out there that use melted butter, or cream instead of milk, more eggs, lots more sugar, etc. But most of the French recipes I found are very close to this one, and I figured I was safe trying Julia Child’s technique for my first go. One thing — it’s VERY easy to make.

I found this recipe online, by the way, on a foodie blog :

Julia Child’s Clafouti
serves 6-8 for

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted (the French recipe books all said to leave the pits in, so that’s what I did)

1/3 cup sugar
powdered sugar

  1. Preheat oven to 350 F or 180 C.
  2. In a blender blend the milk, sugar, eggs, vanilla, salt and flour.
  3. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan.
  4. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. (THIS SUGAR I OMITTED)
  5. Pour on the rest of the batter until the tops of the cherries are just poking through (With the remaining batter you can throw away or make another small clafoutis).
  6. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean.
  7. Sprinkle with powdered sugar (DIDN’T DO), serve warm.

How about sharing a dessert recipe that you can eat when you’re dieting?

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