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Fresh Cherry Clafoutis


Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!













Trans-fat Free


½ cup all-purpose flour
teaspoon salt
3 large eggs
3 tablespoons brown sugar
1 cup milk
2 teaspoons vanilla extract
½ teaspoon almond extract
½ tablespoon butter
2 cups cherries
well washed, pat dry and freshly pitted
3 tablespoons almonds
sliced or slivered, slightly toasted, optional
3 tablespoons brown sugar
1 x powdered sugar
for serving


Preheat the oven to 350℉ (180℃).

Whisk the flour, salt, eggs and sugar until smooth.

Add the milk, almond and vanilla extract. Whisk until smooth.

Butter a 9 by 9-inch or 10 by 7-inch baking dish , or a pie plate.

Add the cherries, almonds if using and sugar into a bowl, toss until well mixed.

Spread the cherries and almonds if using evenly into the baking dish.

Pour the batter into the baking dish.

Bake for about 45 minutes or until lightly browned and puffed, and a toothpick inserted into the center comes out clean.

Cool on a wire rack.

The clafoutis puffs in the oven as it bakes, but it collapses once it's out of the oven.

Dust the powdered sugar on top.

Serve hot, warm or at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 26230% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 170mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 0%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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