Recipe courtesy of Gale Gand
Clafouti
Getting reviews...
- Level: Easy
- Total: 52 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 35 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 84 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 52 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 35 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 84 mg
- Sodium
- 49 mg
Ingredients
Directions
- In a bowl, whisk the eggs. Gradually whisk in the flour, then the sugar, and finally the boiling milk, mixing thoroughly. Let stand for 2 hours to rest.
- Preheat oven to 325 degrees F.
- Strain batter into a buttered 9-inch cake pan to remove any lumps. Cover the top with cherries and bake for 35 minutes. Sprinkle with powdered sugar and serve warm.
