August 01, 2017
"This is nice for a brunch. If you leave the pits in the cherries, they will give a slight almond flavour, but it does mean you need to be more careful when eating."
- Serving Size: 1 (146.6 g)
- Calories 172.4
- Total Fat - 4.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 77.9 mg
- Sodium - 156.9 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 1.1 g
- Sugars - 18.1 g
- Protein - 4.4 g
- Calcium - 48.7 mg
- Iron - 0.7 mg
- Vitamin C - 32.4 mg
- Thiamin - 0 mg
Preheat the oven to 425 degrees F
Wash the cherries, remove the stems and pits.
In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.
In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
Do not open the oven door until the end of the baking time or it may collapse.
Dust with icing sugar and serve immediately.
Tips & Variations
No special items needed.