Cranberry clafoutis
An American twist on a French classic!
- Directly to...
- Dessert, Cakes
- 25 min. preparation 45 min. in the oven
- 165 kcal Nutrition Value
- Low in fat High in fiber
Ingredients
Clafoutis
- 1 tbsp butter, room temperature
- 3 eggs
- 200 ml semi-skimmed milk
- 85 g flour
- 75 g fine caster sugar
- 1 tsp vanilla sugar
- ½ tsp cinnamon
- 1 pinch of salt
- 250 g cranberries
- Icing sugar
Kitchen tools
- quiche or cake tin about 24-26 cm ,
- Mixer (optional)
Preparation method
- Preheat the oven to 180 °C. Grease the cake tin with butter.
- Beat the eggs with the milk, flour, caster sugar, vanilla sugar, cinnamon and salt in a mixing bowl with the whisk until the batter is smooth and free of lumps. If the whisk doesn’t give the desired result, use a mixer.
- Spread the cranberries over the cake tin and pour the batter over them. Bake the clafoutis in the middle of the oven for about 45 minutes until golden brown and airy.
- Sprinkle the clafoutis generously with icing sugar and serve hot or lukewarm.
Tip: Serve the clafoutis with a scoop of vanilla or cinnamon ice cream, or dollop of crème fraîche.
Enjoy!
Nutrition value per person/bite
- Energy
- 165 kcal
- Protein
- 6 g
- Fat
- 4 g
-
- Saturated
- 2 g
- Carbohydrate
- 25 g
-
- Sugars
- 16 g
- Fibers
- 2 g
