7thJune

Sarah’s Clafoutis Recipe

I’m copying this one to my favorites so it won’t get lost!  Thanks, Sarah!

Julia Child’s Clafouti
serves 6-8

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.

NOTE:  I’ve changed a couple of things.  Made it with blueberries once and it was wonderful.  Also made the following adaptations:

My family is in love with this recipe. Made it last week using blueberries. Made it tonight and discovered that I was out of whole milk so I used Silk Light Vanilla Soy Milk. Can’t tell any difference in the taste (It’s fabulous!) It even puffed up higher and lighter than the one I made using whole milk. The only calories in the entire thing are:
1 ¼ cups Silk Light Vanilla Soy Milk (100)
3 large eggs (240)
½ cup white flour (220)
2 cans pitted tart cherries in water (360)

Total 920
6 very large servings at 153 each or 8 servings at 115 each.


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