Clafouti is a nice light French dessert that is quick to prepare and a great addition to your picnic or garden party. Julia Child dedicated a whole chapter to this delicious treat which is traditionally made with seasonal cherries, but use whatever fruit you have on hand.
Traditional Summer Cherry Clafouti
Clafouti is a nice light summer French dessert which is quick to prepare and great addition to your picnic or garden party. Julia Child dedicated a whole chapter to this delicious summer treat which is traditionally made with seasonal cherries, but use whatever fruit you have on hand.
Servings 6 servings
Ingredients
- 1 1/4 cups milk skim will lower the fat content
- 1/3 cup sugar Stevia substitute will lower sugar content
- 3 large eggs
- 1 tbsp. vanilla
- 1 tsp. cardamon, ground
- 1/8 teaspoon salt
- 1/2 cup unbleached all purpose flour
- 3 cups cherries* pitted
- 1/3 cup sugar Stevia substitute will lower sugar content
- 3 tbsp. powdered sugar Stevia substitute will lower sugar content
Instructions
- Pre-heat oven to 350 degrees F.
- In a blender combine the milk, sugar, eggs, vanilla, cardamon, salt and flour.
- 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 (about 2-3minutes).
- Remove from the heat and place the cherries evenly over the batter. Sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter.
- Bake at 350 F degrees for about 45 minutes to an hour. The clafouti is done when puffed and brown, and a knife plunged in the center comes out clean.
- Sprinkle with powdered sugar, serve warm or lukewarm.
Notes
*Julia Child's original recipe calls for setting the batter on the stove top, but you either need to use a fireproof dish which can go on the stove (like pyrex) or set the dish in the oven.
Foodies celebrate Julia Child's birthday on August 15th.