Clafoutis
- Vegetarian
Derived from ingredients – check the package label.
- Good for a snack
French baked dessert of cherries covered with an egg pancake batter, baked in one dish; six pieces, served lukewarm and dusted with sugar.
6 servingsFinal yield 1,170 g
Ingredients
- 500 gCherries, sweet, raw
- 200 gEgg, whole, raw, fresh
- 100 gSugars, granulated
- 1 gSalt, table
- 80 gWheat flour, white, all-purpose, unenriched
- 350 gMilk, whole, 3.25% milkfat, with added vitamin D
- 15 gButter, without salt
- 10 gSugars, powdered
- 5 gButter, without salt editorial addition
- 10 gSugars, granulated editorial addition
Method
- Preheat the oven to 180 °C. Grease a baking dish of about 24 cm with 5 g butter and dust it with 10 g sugar. Rinse, dry and pit the cherries and spread them in the dish in one layer.
- In a bowl whisk 4 eggs with 100 g sugar and 1 g salt, sift in 80 g flour and whisk until smooth. Gradually stir in 350 g milk and 15 g melted butter to make a thin, pancake-like batter.
- Pour the batter over the cherries and bake for 40 minutes at 180 °C until puffed, golden at the edges and only slightly wobbly in the centre.
- Let cool for 15 minutes (it will sink), dust with 10 g icing sugar and cut into 6 pieces.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,713.7 kcal
- Protein
- 49.9 g
- Fat
- 48.4 g
- Total carbohydrate (by difference)
- 279.3 g
- Total dietary fibre (USDA)
- 12.7 g
- Saturated fatty acids
- 23.2 g
- Sodium
- 827.2 mg
- Salt (sodium × 2.5)
- 2.1 g
Per serving
- Energy
- 285.6 kcal
- Protein
- 8.3 g
- Fat
- 8.1 g
- Total carbohydrate (by difference)
- 46.6 g
- Total dietary fibre (USDA)
- 2.1 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 137.9 mg
- Salt (sodium × 2.5)
- 0.34 g
Per 100 g of finished food
- Energy
- 146.5 kcal
- Protein
- 4.3 g
- Fat
- 4.1 g
- Total carbohydrate (by difference)
- 23.9 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 2 g
- Sodium
- 70.7 mg
- Salt (sodium × 2.5)
- 0.18 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal